Chowder

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