Cheesy Potato Corn and Ham Chowder

Do you ever feel like winter has no end?

Perhaps you need a warm-up while waiting for a January thaw.

Avoid using processed cheese instead consider grating your own cheese as it gives the soup a fresher taste with no extra additives added in. 

Cheesy Potato Corn and Ham Chowder

Ingredients:

• 1-1/2 tablespoons olive oil or butter
• 1 cup each of diced sweet onions, carrots, celery
• 3 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 teaspoon each of thyme, oregano, ginger,  marjoram
• 1/4 teaspoon cumin
• 2-1/2 cups chicken stock or broth, low sodium
• 2 cups 2% milk
• 1 cup low-fat half and half
• 4 cups Yukon potatoes, diced into small cubes
• 2 cups roasted corn 
• 1-1/2 cups ham, diced or 3/4 cup bacon cooked crispy and diced
• 1 bay leaf
• 1-1/2 cups shredded white cheddar cheese or pepper jack cheese
• Salt and pepper to taste

Directions:

• Heat oil (or melt butter) in a large stockpot over medium-high heat. Add onions sauté for 2 minutes, stirring occasionally. Stir in garlic, celery, carrots, and spices.   Continue sautéing for 2 minutes. Stir in the flour until combined, and sauté for 1 more minute, stirring occasionally.
• Cover and on medium-low heat sweat veggies with seasonings for 8 minutes. Stir occasionally.
• Uncover and stir in the chicken stock/broth until it is completely combined. Stir in the milk, half and half, potatoes, ham or bacon, corn, bay leaf, salt, and pepper until combined. Continue cooking uncovered until the mixture reaches a simmer, but not boiling.
• Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, stirring occasionally every few minutes so that the bottom of the soup does not burn. (The smaller you dice your potatoes, the faster they will cook.)
• Once the potatoes are soft, give the soup a taste and season with extra salt and pepper if needed. Remove bay leaf and use an immersion blender or regular blender and puree about 3/4 of the chowder mixture and return back to the soup pot.
• Stir in cheese and cook 5 minutes longer.
• Garnish with snipped chives or green onion