Description
Chowders always bring to mind a picture of a cozy, kicked-back, winter-time family meal; cuddled up around a roaring fireplace with plenty of warm food, good cheer and loving friends. This one is a Sunday night family favorite – easy on the cook (and the cook’s pocketbook), yet sure to bring raves from the hubby and kids. Enjoy!
Ingredients
- 2 (15 ounce) cans chicken broth
- ½ cup sliced carrots
- 2 tablespoons chicken bouillon granules
- 3 bay leaves
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground thyme
- ½ teaspoon dried marjoram
- ¼ teaspoon garlic powder
- 1 cup peeled and diced potatoes
- ½ cup chopped onion
- ½ cup sliced celery
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 ½ cups milk
- 1 (15 ounce) can cream-style corn
- 1 (8 ounce) package shredded sharp Cheddar cheese
- 1 cup diced cooked ham
Instructions
- Stir chicken broth
- carrots
- chicken bouillon
- bay leaves
- sea salt
- pepper
- thyme
- marjoram
- and garlic powder together in a Dutch oven; bring to a boil
- reduce heat to medium
- and cook for 10 minutes. Add potatoes and onion; cook for 10 minutes more. Add celery; cook until all vegetables are fork tender
- about 10 minutes more.
- Melt butter in a saucepan over low heat. Remove from heat and whisk flour into butter until smooth. Return saucepan to medium heat; gradually add milk to butter mixture
- whisking constantly
- and cook until mixture thickens
- 6 to 7 minutes.
- Stir milk mixture into vegetable mixture; add corn
- Cheddar cheese
- and ham
- reduce heat to low
- and simmer until ham is heated through and cheese melts
- 10 to 15 minutes.
Prep Time: 25 mins
Cook Time: 50 mins
Total Time: 1 hr 15 mins
Servings: 6