Chowder

 

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Ham Potato Corn Chowder

The most delish, easy summer chowder that is perfect for the night before back to school. 

Servings: 6 people
Ingredients
  • 2 stalks celery
  • 2 carrots
  • 2 tbsp olive oil
  • 1/4 cup Gluten Free Flour
  • 1 tsp thyme
  • 1 onion
  • 2 cloves garlic
  • 1 package Morrel Diced Ham
  • 1 bag frozen corn
  • 3 potatos
  • 2 cups chicken broth
  • 2 cups milk
  • salt
  • pepper
Instructions
  1. 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.