Ham and potato corn chowder

A multitude of vegetables are found in this comforting chowder in the image of fall colors. Allow about an hour for this tasty dish to cook.
°30 ml (2 tbsp.) canola oil
°2 chopped onions
°3 celery stalks, minced
°1 liter (4 cups) chicken broth
°1 liter (4 cups) milk
°1 smoked ham, 375 g (3/4 lb.)
°1 leaf
°1 sprig thyme
°Salt / pepper to taste
°375 ml (1 1/2 cups) diced potatoes
°250 ml (1 cup) diced sweet potatoes

°250 ml (1 cup) corn kernels, fresh or frozen

In a saucepan, heat the oil on medium heat.
Sauté the onions with the celery.
Pour in broth and milk.
Add ham, herbs and seasoning. Bring to a boil.
Cover and simmer for 30 minutes over low heat.
Add remaining ingredients.
Cook until the vegetables are tender and the flesh of the ham separates easily.
Remove the ham from the pan and let it cool.
Cut it into thin strips and add it to the soup.
Enjoy !

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