Ham and Potato Corn Chowder

• 3 TBLS oil or butter
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, chopped
• 2 cloves garlic, chopped
• 1 tsp thyme, chopped
• 1/4 cup flour (or rice flour for gluten free)
• 2 cups chicken broth or ham broth
• 2 cups milk
• 1 1/2 pounds potatoes, diced small
• 8 oz ham, diced
• 1 cup corn
• salt and pepper to taste

1.  Heat oil in large sauce pan over med-high heat, add onions and carrots and celery and cook until tender, about 8 mins.

2.  Mix in the garlic, thyme and flour and cook until the flour is lightly browned, about 2-3 mins.

3.  Slowly stir in broth, deglazing pan as you go, and add the milk and potatoes.  Bring to a boil, reduce and simmer until potatoes are soft, about 10-12 mins.

4.  Add the ham and corn, cook until heated and season with salt and pepper.

Notes - 

*Can start by cooking 4 strips of bacon and using grease to cook onion/carrots/celery in.  Chop bacon and use as garnish.

*Do not use thyme unless you love that flavor. Was overpowering and would be better without.

*Can replace potato with cauliflower

*I added chopped spinach before serving.

*The chowder got quite thick near end; I added another 1/2 cup milk to thin some.