In a large pot, melt 1 1/2 Tbsp butter over medium heat. Add onion,
carrot, and celery to sauce until tender, appx 4 min. Add chicken
broth, potatoes, oregano, thyme, and bay leaf and season with salt
and pepper. Bring mixture to a boil over medium high heat, then
reduce to medium, cover with lid and allow to cook until potatoes are
very tender (appx 20 min), stirring occasionally. Reduce heat to
warm, add ham & corn.
In a medium saucepan, melt remaining 4 Tbsp butter over medium
heat. Add flour and cook mixture, stirring constantly, 1 1/2 minutes.
While whisking, slowly add in milk, and whisk vigorously to smooth
lumps, season with salt and pepper. Bring mixture to a boil and allow
to thicken, whisking constantly. Remove from heat, stir in sour cream.
Pour and stir milk mixture into soup mixture. Serve warm topped with
bacon, chives, and shredded cheddar.
Originally Submitted
10/17/2016
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