Gluten-Free Ham, Potato & Corn Chowder

1. 1

   Melt butter in a large saucepan over medium heat (remember you'll be adding the rest of the ingredients so make sure it's big enough). Add and onion and garlic and saute, just until translucent. Add the flour and whisk until creamy. Add half of the milk and whisk while cooking until it thickens, about 2 minutes. Add the remaining milk and stir until it becomes thick and creamy. Add the chicken broth and 1 1/2 cups of water and stir until combined. Add the celery salt. Add potatoes and cook until fork tender. Remember not to overcook or you will have soupy mashed potatoes here. Make sure to stir frequently or they will stick to the bottom of the pot.

2. 2

   Heat oil in a skillet over medium heat and brown your ham. Remove from heat and set aside.

3. 3

   Add the other 1/2 cup of water to the soup to thin it a little. You can certainly add more or less to your liking. Add the corn and cook for a few minutes to cook through.

4. 4

   Remove pot of soup from stove and add the ham and the thyme. Salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.