Description
Rich, velvety broth hugs chunks of potato and smoky ham while bursts of sweet corn pop in every spoonful, each bite finished with parsley’s fresh pop.
Ingredients
- 3 cups chicken broth
- 2 cups potatoes peeled and diced
- 1 cup corn kernels
- 1 cup cooked ham diced
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 cup milk
- 1 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt to taste
- Black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Melt the butter in a large pot over medium heat.
- Add the chopped onion and minced garlic and sauté until the onion is translucent, about 3 minutes.
- Sprinkle the flour over the onions and cook, stirring constantly, for 1 to 2 minutes.
- Gradually whisk in the chicken broth until the mixture is smooth.
- Add the diced potatoes, dried thyme, and paprika and bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in the cooked ham and corn kernels and simmer an additional 5 minutes, or until the potatoes are tender.
- Pour in the milk and heavy cream, heating gently without boiling.
- Season the chowder with salt and black pepper to taste.
- Ladle into bowls and garnish with chopped fresh parsley before serving.
Notes
- For extra smoky flavor use smoked ham or add a dash of smoked paprika.
- If you prefer a thicker chowder, mash a few potato chunks against the side of the pot.
- Frozen corn works well and saves prep time.
- Leftovers keep in the refrigerator up to 3 days or freeze for up to 1 month.