Cheesy Ham and Corn Chowder
This ham and corn chowder is a Sunday night family favorite. It brings to mind a picture of a cozy, kicked-back wintertime family meal, enjoyed cuddled up around a roaring fireplace with plenty of warm food, good cheer, and loving friends.
chicken broth
2
(15 ounce) cans
sliced carrots
½
cup
chicken bouillon granules
2
tablespoons
bay leaves
3
unknown
sea salt
½
teaspoon
ground black pepper
½
teaspoon
ground thyme
½
teaspoon
dried marjoram
½
teaspoon
garlic powder
¼
teaspoon
peeled and diced potatoes
1
cup
chopped onion
½
cup
sliced celery
½
cup
butter
3
tablespoons
all-purpose flour
3
tablespoons
milk
1 ½
cups
cream-style corn
1
(15 ounce) can
shredded sharp Cheddar cheese
1
(8 ounce) package
diced cooked ham
1
cup
 Stir together chicken broth, carrots, chicken bouillon, bay leaves, sea salt, pepper, thyme, marjoram, and garlic powder in a Dutch oven. Bring to a boil, reduce heat to medium, and cook for 10 minutes. Add potatoes and onion; cook for 10 minutes more. Add celery; cook until all vegetables are fork-tender, about 10 minutes more.
  Meanwhile, melt butter in a saucepan over low heat. Remove from heat and whisk in flour until smooth. Return the saucepan to medium heat; gradually add milk to butter mixture, whisking constantly, and cook until mixture thickens, 6 to 7 minutes.
  Stir milk mixture into vegetable mixture. Add corn, Cheddar cheese, and ham; reduce heat to low and simmer until ham is heated through and cheese melts, 10 to 15 minutes.
