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Ingredients
2 tablespoons butter
1 medium onion, diced
3 cloves garlic, minced
2 medium potatoes, peeled and diced
1 cup carrots, diced
2 cups chicken or vegetable broth
2 cups whole milk
1 cup heavy cream
1 1/2 cups cooked ham, diced
2 cups corn kernels (fresh, frozen, or canned)
1/2 teaspoon smoked paprika (optional)
1 teaspoon dried thyme
Salt and pepper to taste
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese (optional)
Fresh parsley or chives for garnish (optional)
Instructions
Sauté Aromatics:
Melt the butter in a large pot over medium heat. Add the diced onion and garlic, cooking until softened, about 3-4 minutes.
Add Vegetables and Broth:
Stir in the diced potatoes, carrots, and chicken or vegetable broth. Bring to a boil, then reduce heat to low and simmer for 10-15 minutes, or until the potatoes are tender.
Prepare the Cream Base:
In a small bowl, whisk the flour with a few tablespoons of milk to make a slurry. Stir the slurry into the pot. Add the remaining milk and heavy cream, stirring well to combine.
Add Ham and Corn:
Stir in the diced ham, corn kernels, thyme, and smoked paprika (if using). Simmer gently for another 10 minutes, stirring occasionally.
Enhance the Flavor:
Stir in the Parmesan cheese (if using) and season the chowder with salt and pepper to taste.
Serve and Garnish:
Ladle the chowder into bowls and garnish with fresh parsley or chives, if desired. Serve warm with crusty bread or crackers.
Tips for Success
For a thicker chowder, mash some of the potatoes with a fork or use an immersion blender for a partial puree.
If you prefer a lighter version, replace the heavy cream with additional milk or use a milk alternative.
Store leftovers in the refrigerator for up to 3 days. Reheat gently to avoid curdling.
This rich and creamy chowder is the ultimate comfort food, perfect for cozy evenings or when you need a hearty meal!