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Ham, Corn and Potato Chowder
Serves 8
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Ingredients:
| 1 ham bone, or 2 ham shanks |
| 4 cups chicken broth |
| 4 cups water, plus more as needed |
| 2 bay leaves |
| 1/2 cup butter |
| 1 large yellow onion, chopped |
| 1 cup chopped celery |
| 1 cup chopped carrots |
| 1/2 cup flour |
| 2 cups diced potatoes |
| 2 cups fresh, frozen, or canned corn |
| 1 can cream style corn |
| 1 cup heavy cream |
| Seasoned salt, to taste |
| Pepper, to taste |
| 3 cups diced leftover cooked ham |
Directions:
- Preheat large soup or Dutch oven over high heat and add ham bone or shanks, chicken broth, water, and bay leaves. Cover and bring to boil; reduce heat and simmer 1 hour.
- Meanwhile, heat large skillet over medium-high heat and add butter, onion, celery, and carrots and sauté until soft, about 7 minutes.
- Add ham and cook 5 more minutes. Sprinkle with flour and stir together about 3 minutes. Remove ham bones and bay leaves from soup pot and add ham mixture, potatoes, both types of corn, and heavy cream. Bring to a boil and stir well.
- Reduce heat and simmer for 20 minutes. Season to taste, with seasoned salt and pepper and add more broth or water to thin as needed. Serve hot in bowls with crusty bread on the side.
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