Ham and Potato Corn Chowder

Ingredients:

• 3 1/2 cups diced (skin on) red potatoes, about 1/2” cubes
• 1/3 cup finely chopped onion
• 2 cups diced cooked ham, about 1/2” cubes
• 2 cups corn kernels, fresh or frozen
• 3 1/4 cups chicken stock
• 1 – 1 1/2 teaspoon kosher salt
• 1 – 1 1/2 teaspoon black pepper
• 4 tablespoon butter
• 7 tablespoon flour , divided
• 2 cups plus 2 tablespoon half and half
• 1/3 cup green onions, chopped whites and greens
• 1 cup shredded cheddar plus additional for garnish

Methods:

1. Combine the potatoes, onion, ham, corn and chicken stock in a large pot.Bring to just to a boil, then cook over medium heat until potatoes are tender, about 10 to 13 minutes.
2. In a separate saucepan, melt butter over medium-low heat.Whisk in 4 tablespoon of flour and cook, stirring constantly for 1 minute.Slowly whisk in half and half so that lumps don’t form and until 2 cups of half and half has been added.
3. Continue whisking over medium-low heat until thick, 4 to 5 minutes.Stir the half and half mixture into the stockpot along with 1 cup of cheese and green onions, and cook soup until heated through.In a small bowl add the remaining half and half and 2 tablespoon flour and whisk to combine (no lumps)
4. Pour that mixture into the soup to make it extra thick.Add in the 1 teaspoon salt and 1 1/2 teaspoon pepper and stir gently.Taste and add the remaining salt if necessary.
5. Serve and garnish with cheddar cheese, green onions.

ENJOY!!