Smoked Ham, Potato And Corn Chowder

3. Add Ham and Potatoes:

a. Stir in the diced smoked ham and potatoes. Cook for a few minutes, allowing the flavors to meld.

4. Make a Roux:

a. Sprinkle the flour over the ham and vegetable mixture. Stir to coat and cook for 2-3 minutes to eliminate the raw flour taste.

5. Add Broth and Seasonings:

a. Gradually pour in the chicken broth, stirring continuously to avoid lumps. Add the dried thyme and bay leaf. Season with salt and black pepper to taste.

6. Simmer:

a. Bring the chowder to a simmer and let it cook until the potatoes are tender, usually around 15-20 minutes.

7. Add Corn and Milk:

a. Stir in the creamed corn, drained whole kernel corn, and milk. Continue simmering for an additional 10-15 minutes.

8. Adjust Seasoning:

a. Taste the chowder and adjust the seasoning if needed. Remove the bay leaf.

9. Serve:

a. Ladle the smoked ham, potato, and corn chowder into bowls. Garnish with chopped fresh parsley if desired.

10. Enjoy:

a. Serve the chowder hot and enjoy the comforting flavors of smoked ham, creamy potatoes, and sweet corn.

Savor the warmth and richness of this Smoked Ham, Potato, and Corn Chowder—a delightful soup for a comforting meal on chilly days. Enjoy the heartiness and flavors that make every spoonful a delight!