April 22nd, 2019
This creamy ham and corn chowder is loaded with veggies, potatoes and bacon and is the perfect way to re purpose leftover ham.
2 tablespoons butter
1 onion chopped1
/2 cup carrots peeled, halved and sliced
3 tablespoons flour
2 1/2 cups ham diced
3 1/2 cups chicken broth
1 1/2 cups frozen corn
2 teaspoons fresh thyme leaves
2 small russet potatoes peeled and cut into small cubes
1 cup heavy cream
4 slices bacon cooked and crumbled
salt and pepper to taste
Heat the butter in a large pot over medium high heat. Add the onions and carrot and cook for 4-5 minutes or until just softened.
Whisk in the flour, stirring constantly. Cook for 1 minute.
Slowly add the chicken broth, whisking constantly. Bring to a simmer.
Add the ham, corn, thyme and potatoes.Simmer for 25 minutes or until potatoes are tender, stirring occasionally.
Add the heavy cream and bacon. Cook for 5 more minutes.