Cheesy Ham and Corn Chowder
Ingredients
- 2 (15 ounce) cans chicken broth
- ½ cup sliced carrots
- 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
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Instructions
- Stir together chicken broth, carrots, chicken bouillon, bay leaves, sea salt, pepper, thyme, marjoram, and garlic powder 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.
- Meanwhile, melt butter in a saucepan over low heat. Remove from heat and whisk in flour until smooth. Return the 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.
Source
Original recipe: View Original