This is such a favorite soup. It’s comforting and feels like home! The flavoring is the perfect amount and balances the creaminess of the soup. It is a must try for a cool crisp day!
Ham Potato and Corn Soup
- 4 Tablespoons butter
- 1/2 onion, diced
- 2 carrots, diced
- 2 cloves garlic, chopped
- 1/4-1/2 teaspoon Cajun seasoning to taste
- 1 teaspoon dried thyme
- 1/4 cup flour (or rice flour for gluten free)
- 3 1/2 cups chicken broth (or one 32 oz carton)
- 2 cups milk (or heavy cream)
- 1 1/2 pounds potatoes, diced small and optionally peeled
- 8 ounces ham, diced
- 1 cup corn
- salt and pepper to taste
- Optional: bacon bits and shredded cheddar for topping
Heat the butter in a large sauce pan over medium-high heat, add the onions, carrots and cook until tender, about 8-10 minutes.
Mix in the garlic, Cajun seasoning, thyme and flour and cook until the flour is lightly browned, about 2-3 minutes.
Slowly stir in the broth, deglazing the pan as you go, add the milk and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-12 minutes.
Add the ham and corn, cook until heated and season with salt and pepper.
Dish into bowls and top with bacon and cheese if desired.
NOTE- to make more of a chowder simply reduce broth to 2 cups.
