Cheesy Ham and Corn Chowder
Servings:6
Ingredients
2 (15 ounce) cans chicken broth
2 tablespoons chicken bouillon granules
3 bay leaves
½ teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon ground thyme
½ teaspoon dried marjoram
¼ teaspoon garlic powder
1 cup peeled and diced potatoes
½ cup chopped onion
½ cup sliced celery
3 tablespoons butter
3 tablespoons all-purpose flour
1 ½ cups milk
1 (15 ounce) can cream-style corn
1 (8 ounce) package shredded sharp Cheddar cheese
1 cup diced cooked ham
Directions
Stir chicken broth, chicken bouillon, bay leaves, sea salt,
pepper, thyme, marjoram, and garlic powder together in a Dutch oven; bring to a
boil, reduce heat to medium, and cook for 10 minutes. Add potatoes and onion;
cook for 10 minutes more. Add celery; cook until all vegetables are fork
tender, about 10 minutes more. Melt
butter in a saucepan over low heat. Remove from heat and whisk flour into
butter until smooth. Return saucepan to medium heat; gradually add milk to
butter mixture, whisking constantly, and cook until mixture thickens, 6 to 7
minutes. Stir milk mixture into
vegetable mixture; add corn, Cheddar cheese, and ham, reduce heat to low, and
simmer until ham is heated through and cheese melts, 10 to 15 minutes.
Serve with buttermilk biscuits