Smoked Ham, Potato And Corn Chowder

 

It’s soup season, and you just have to try this!

 

ngredients:

2 cups cooked ham – diced into small cubes

6 slices bacon – cooked crispy and crumbled

1 medium yellow onion – diced

1/3 cup all-purpose flour

3/4 tsp. dried oregano

2 (14.5 oz.) cans low-sodium chicken broth

2 carrots – peeled and diced

1/2 cup sour cream or heavy cream  

2 celery stalks – diced

3 cups milk

Salt and freshly ground black pepper – to taste

5 1/2 Tbsp. butter – divided

1 bay leaf

5 medium red potatoes (1 ¾ lb.) – diced into 3/4-inch cubes

Chopped green onions or chives, for serving

1/2 tsp. dried thyme

2 cups fresh corn (or frozen)

Melt 1 1/2 tablespoons butter in a large saucepan over medium heat. Cook until the onion, carrot, and celery are soft, approximately 4 minutes. Season with salt and pepper to taste after adding the chicken stock, potatoes, oregano, thyme, and bay leaf. Bring mixture to a boil over medium-high heat, then lower to medium, cover with a lid, and simmer for 15 minutes, stirring periodically, until potatoes are nearly cooked. Cook until the potatoes are cooked, about 5 minutes more, after adding the ham and corn. Melt the remaining 4 tablespoons butter in a medium saucepan over medium heat. Cook, stirring frequently, for 1 1/2 minutes after adding the flour. While whisking, gently drizzle in the milk and rapidly whisk to smooth lumps; season with salt and pepper to taste. Bring the mixture to a boil and whisk frequently while it thickens.

Take off the heat and whisk in the sour cream or heavy cream.

Stir the milk mixture into the soup mixture after the potatoes are cooked.

Serve warm, garnished with bacon and chives.