Ham and Corn Chowder
Ingredients:
4 cups diced potatoes (Yukon Gold or Russet)
1 tablespoon olive oil or butter
1 medium onion, diced
2 cloves garlic, minced
2 cups diced cooked ham
3 cups corn kernels (fresh, frozen, or canned)
4 cups chicken or vegetable broth
1 teaspoon dried thyme
½ teaspoon black pepper
Salt, to taste
1 cup heavy cream (or half-and-half for a lighter option)
2 green onions, sliced (for garnish)
Fresh parsley, for garnish (optional)
Instructions:
Cook the Potatoes:
In a large pot, add the diced potatoes and cover with water. Bring to a boil and cook until tender, about 10–15 minutes. Drain and set aside.
Sauté the Aromatics:
In the same pot, heat the olive oil or butter over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Combine Ingredients:
Add the diced ham, corn, chicken or vegetable broth, cooked potatoes, dried thyme, black pepper, and salt to the pot.
Bring the mixture to a simmer and cook for about 10 minutes, allowing the flavors to meld together.
Add Cream:
Stir in the heavy cream and cook for an additional 5 minutes until heated through. Adjust seasoning as needed.
Serve:
Ladle the chowder into bowls and garnish with sliced green onions and fresh parsley, if desired. Enjoy hot!