Creamy Ham, Potato and Corn Chowder

Creamy Ham, Potato and Corn Chowder

Cook's Notes: Bring on the soup as we've has some very unlike late summer weather. If you're in need  of a warm-up try this hearty creamy soup packed with corn, potatoes and ham. Pair the soup with fruit or a green salad for a perfect lunch or dinner. To reheat add some chicken broth to thin soup out. Recipe serves four. 
I found this product from Green Giant quite a flavorful addition with corn that has been roasted.

 Ingredients:

• 1 TB. olive oil
• 1 cup diced sweet onion
• 3/4 cup diced mini sweet red pepper
• 3/4 cup celery, diced
• 2 garlic cloves, minced
• 1/3 cup flour
• 6 cups low sodium chicken broth
• 2 large red potatoes, peeled and cut into 1/2 inch pieces (about 2 cups)
• 1/2 tsp. each thyme, dried oregano, ginger, marjoram    
• 1/4 tsp. each salt and cumin (kicks up the flavor) 
• 2 cups frozen whole kernel roasted corn (no need to thaw) 
• 1 cup diced cooked ham 
• 1/2 cup half and half or light cream
• 1 cup shredded white cheddar or yellow cheddar cheese

Directions:

• In a soup pot heat 1 TB. olive oil. Saute onions, red peppers and celery until soft and golden. Add in flour and garlic cook 2 minutes more. 
• Slowly add in chicken broth and whisk until well blended. Add in cubed potatoes and bring mixture to boil stirring frequently, then reduce heat to medium low and cook uncovered 10-15 minutes or until potatoes are tender. Stir occasionally.
• Whisk in marjoram, salt, ginger, thyme, oregano,  cumin, to broth mixture and bring to a boil. Reduce heat and simmer 15-20 minutes.
• Add in cubed ham, corn and half and half. Simmer uncovered 10 minutes. Do not let mixture boil. Puree half of the soup mixture and return back to pot with rest of soup. 
• Add in handfuls of cheese and cook just until melted. 
• Optional toppings:diced green onion or bacon bits