Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Ingredients:
- 2 tablespoons butter
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups potatoes, peeled and diced
- 2 cups cooked ham, diced
- 1 can (15 ounces) corn kernels, drained
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper, to taste
- 2 cups whole milk
- 1/4 cup all-purpose flour
- Fresh parsley, chopped (for garnish)
Instructions:
1. Sauté Vegetables:
- Intensity: Medium
- Time: 5 minutes
In a large pot, melt butter over medium heat. Add diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes. Add minced garlic and cook for an additional 2 minutes.
2. Add Potatoes, Ham, and Corn:
- Intensity: Low
- Time: 5 minutes
Add diced potatoes, cooked ham, and drained corn kernels to the pot. Stir well.
3. Season and Simmer:
- Intensity: Low
- Time: 3 minutes
Pour in the chicken broth and add dried thyme, dried rosemary, bay leaf, salt, and black pepper. Bring the chowder to a simmer and let it cook until the potatoes are tender, about 20 minutes.
4. Prepare Milk Mixture:
- Intensity: Low
- Time: 3 minutes
In a separate bowl, whisk together whole milk and flour until smooth. Pour the milk mixture into the pot, stirring continuously. Cook for an additional 3 minutes or until the chowder has thickened.
5. Remove Bay Leaf and Serve:
- Intensity: Low
- Time: 1 minute
Discard the bay leaf. Adjust the seasoning if needed. Ladle the chowder into bowls, garnish with chopped fresh parsley, and serve hot.
Nutrition Information (per serving):
- Calories: 350
- Protein: 18g
- Carbohydrates: 45g
- Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 40mg
- Sodium: 900mg
Note: Nutrition information is approximate and may vary based on specific ingredients used.