Ham, Corn and Potato Chowder

Ingredients

• Prepare the ingredients by dicing and slicing. Sauté the onion and celery in four tablespoons of butter until the onions are translucent and soft.
• Sprinkle the flour over the sautéed veggies and stir. Cook for another two minutes continually stirring. This allows the flour to cook adequately.
• Add the diced ham, corn, and cream. Simmer for another 5-10 minutes or until the soup is thickened and warmed throughout.
• Generously garnish with sliced green onions and grated cheddar cheese. Serve while piping hot.
• 1 onion, diced
• 3 stalks celery, diced
• 4 tablespoons butter
• 1/4 cup flour
• 4 cups chicken broth
• 3-4 small gold potatoes, diced into 1/4” cubes (about 2 cups diced)
• 2 bay leaves
• 3 sprigs of fresh thyme
• Pinch of cayenne
• 1/2 teaspoon paprika
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon black pepper
• 3 cups ham, diced into 1/4”cubes
• 2 cups frozen corn
• 2 cups cream
• Kosher salt and pepper, to taste
• 1 cup sharp cheddar cheese, grated, for garnish
• 4 green onions, sliced, for garnish