Hi there– Heading out this afternoon to spend a week in San Francisco to hangout with our kids and those SF grand-kids. Can’t wait! So I’ve been trying to amass a pile of leftovers in the fridge to leave behind for Larry— including this potato soup.
Hearty and hot from the soup pot, it’s chock full of tender potatoes, corn, carrots and those little bits of ham. Serve it up with a bright salad and a chunk of sturdy bread– dinner!
POTATO HAM CHOWDER
2 tab. butter
2 tab. olive oil
2 carrots, peeled and sliced
1 yellow onion, peeled and chopped
2 cloves garlic, minced
28 oz. chicken broth
4 medium russet potatoes, peeled & cubed
2 cups milk
1 tsp. thyme leaves
2 cups ham, cut to bits
2 cups corn, fresh, frozen or canned
2 tab. cornstarch
salt & freshly ground pepper to taste
garnish: cheddar & green onions
Heat the butter and olive oil in a soup pot. The drop in the cut carrots and onion and cook for 5 minutes until they are tender. Add the minced garlic and cook a minute more.
Then add in the chicken broth and cubed potatoes. Bring the simmer back up to a low boil and let it cook for 10 minutes until the potatoes are tender.
Add the milk, thyme, ham and corn and bring the soup back up to a simmer. In a container with a tight fitting lid shake the cornstarch with 1/2 cup water. Pour it into the soup, stirring until the soup thickens (about 3 or 4 minutes) Taste it — and add salt & pepper until it’s just right!