Ham And Potato Corn Chowder

I do not eat as much as I use to.  As a result, my wife and I barely put a dent in the large ham we had for Easter Dinner.  So, why not make a tasty ham and potato corn chowder that is pure comfort in a bowl!

Ingredients:

• 3 tablespoons butter
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 1/4 cup flour
• 2 cups chicken broth
• 2 cups milk
• 1 1/2 pounds potatoes, diced small and optionally peeled
• 8 ounces ham, diced
• 1 cup corn
• salt and pepper to taste

Directions:

• Heat butter in a large sauce pan over medium-high heat.
• Add the onions, carrots and celery and cook until tender, about 8-10 minutes.
• Mix in the garlic, thyme and flour and cook until the flour is lightly browned, about 2-3 minutes.
• Slowly stir in the broth, deglazing the pan as you go.
• Add the milk and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-12 minutes.
• Add the ham and corn, cook until heated.
• Season with salt and pepper.