Ham and Potato Corn Chowder

I love this cozy rich and creamy Ham and Potato Corn Chowder, it's so hearty and full of flavor. It just warms you up and puts a smile on your face.

Ingredients

• 2 cups ham, diced
• 3 tablespoons olive oil or butter
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 cloves garlic, chopped
• 1 teaspoon  fresh thyme, chopped (or 1/2 tsp dried thyme)
• 1/4 teaspoon paprika
• 2 tablespoons all purpose flour
• 2 (14.5 oz) cans chicken broth
• 3 cups milk
• 1 1/2 pounds potatoes, diced small peeled
• 1 1/2 cup corn (fresh or frozen)
• 1 bay leaf
• salt and pepper to taste
• Sharp Shredded Cheddar Cheese for serving (optional)

Instructions

1. Heat the oil or butter in a large pot over medium-high heat, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
2. Mix in the garlic, thyme and stir in the flour until the flour is combined, a couple minutes.
3. Slowly stir in the chicken stock until it is completely combined. Stir in the milk, potatoes, bay leaf, thyme, salt and pepper until combined.  Continue cooking until the mixture reaches a simmer, but not boiling.
4. Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, stirring occasionally. Smashing some of the potatoes with the back of a spoon also thickens the soup, if it gets too thick you can add a little more milk.
5. Add the ham and corn, cook until heated and taste to see you need to season with salt and pepper. Discard bay leaf. Serve with cheddar cheese if desired.

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