Corn Chowder with Ham and Potatoes

Instructions

FIRST STEP:

Peel and dice the potatoes

In a skillet, place the butter, garlic and onion. Saute for a few minutes, until the onions are translucent, but not browned

SECOND STEP:

Whisk the flour in with the butter in the pan.

Pour in one cup of milk whisking continuously until the sauce thickens

THIRD STEP:

Once the sauce begins to thicken, pour in the remaining milk, whisking as you add it.

As that thickens, carefully pour in the chicken stock, continuously whisking

FOURTH STEP:

Increase the heat to medium, add in the diced potatoes

Cook the potatoes for 10 to 15 minutes, until tender

FIFTH STEP:

Whisk often to not allow the soup to thicken on the bottom

If the soup gets too thick, add more chicken broth, until desired consistency

SIXTH STEP:

Add the corn just when the potatoes are almost done cooking

In a skillet, place the diced ham with the Olive oil and saute until it begins to brown lightly

SEVENTH STEP:

When the potatoes are done, remove the pan from the heat and add in the Thyme and then the cooked ham.

Stir thoroughly and garnish with Parsley and bits of ham.

If the soup is too thick, add in some water to thin it down.

Enjoy!