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Ham and Potato Corn Chowder

Ingredients

  • 3 tablespoons oil or butter
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 1/4 cup flour (or rice flour for gluten free)
  • 2 cups ham broth or chicken broth
  • 2 cups milk
  • 1 1/2 pounds potatoes, diced small and optionally peeled
  • 8 ounces ham, diced
  • 1 cup corn
  • salt and pepper to taste

Directions

Heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
Mix in the garlic, thyme and flour and cook until the flour is lightly browned, about 2-3 minutes.
Slowly stir in the broth, deglazing the pan as you go, add the milk and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-12 minutes.
Add the ham and corn, cook until heated and season with salt and pepper.
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