My hubby had been craving a chowder for a few days now…since it’s so cold outside it was a good day to make one.
I like mine thick but not so thick that it’s like paste.
So I got up with that on my mind to make today. It came together quickly and it doesn’t make a huge pot but enough for the two of us and a bit to freeze or for tomorrow.
So here goes;
Ham & Potato Corn Chowder:
- 2 carrots, diced
- 2 stalks of celery, diced
- 1 1/2 lbs of potatoes, diced
- on onion, diced
- 1 cup of corn (I used frozen)
- 8oz of cooked ham, diced
- 3 cloves of garlic, minced
- 1 tsp thyme
- 1/4 cup flour (for making the roux)
- 3 TBS of butter, melted
- 2 cups of chicken stock
- 2 cups milk
- salt & pepper to taste
- a bit of olive oil to sprinkle in the pan to saute veggies…
- in a deep skillet put some olive oil enough to sauté your onion, celery, carrot & garlic, salt & pepper..saute till onion becomes translucent then add thyme
- In a small bowl add melted butter, add flour to that to make the roux, mix well till there are no lumps….set aside
- once veggies have been sautéed…add roux and mix in well (it will melt again in the pan)
- add chicken stock and milk
- add ham and potatoes
- Boil gently till potatoes & carrots are cooked
- add corn and let simmer for about 5 minutes, DONE!
- add more salt & pepper if needed
- serve with a bit of bacon on top if you wish