potato ham corn chowder

Ingredients

6 medium potatoes diced (I’ve also used leftover scalloped potatoes, mashed potatoes, hashbrowns)

1 Medium Onion chopped

2 Stalks Celery chopped

3 Cloves Garlic minced

½ Cup Butter

4 Cups Chicken Broth

2 Cups Milk

2 Cups Frozen or Fresh Corn

2 tsp Sea Salt

½ tsp Black Pepper

2 tsp Dried Parsley

2 Cups Ham diced

3 Tbsp Cornstarch

½ Cup Heavy Cream

1 Cup Shredded Cheddar Cheese

Directions

Sauté potatoes (only if using diced uncooked potatoes), onion, and celery in a large stock pot over medium high heat for 10 minutes. Add garlic and sauté for an additional 2 minutes.

Add butter, chicken broth, and milk. Bring to a slow boil and turn heat to medium. Let simmer for 20 minutes. (if using leftover potatoes, add to pot at this time).

Add corn, potatoes, salt, pepper, and parsley. Let simmer an additional 10 minutes.

In a small bowl combine cornstarch with ¼ cold water. Mix thoroughly. Slowly add the slurry to the soup, stirring constantly while adding. Broth should begin to thicken.

Add the heavy cream and cheese and mix until combined.