Corn Chowder With Red Potatoes
By: Anonymous
Published: Saturday, December 5, 2009 - 2:08am

Ingredients




2 tablespoons butter or vegetable oil
1/2 cup chopped cooked ham
1 med. onion, coarsely chopped
1 celery rib, coarsely chopped
1/2 teaspoon dried thyme
4 med. red potatoes, scrubbed and cut into ½ inch cubes
2 cups chicken broth or water
1 (16 oz.) can cream style corn
2 cups fresh or canned milk
3 tablespoons unsalted butter
3 tablespoons flour

Preparation

1 Melt butter over medium heat. Add ham, onion and celery. Saute until vegetables are tender, about 10 minutes. Add the thyme and potatoes and cook, stirring for a few minutes. Add broth and bring to a boil. Lower the heat, add salt to taste and simmer until potatoes are almost tender, about 15 minutes. Add the corn and milk and heat until simmering. In a small bowl, stir the butter and flour together to make a smooth paste. Add a cupful of the hot soup to the paste, and whisk