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INSTRUCTIONS:

1 ) Start by heating the oil in a large saucepan over medium-high heat, add the carrots, onions, celery, and cook until tender, (this step may take about 8-10 minutes).

2 ) Combine in the garlic, thyme, flour, and cook until the flour is slightly browned about 2-3 minutes.

3 ) 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.

4 ) Add the ham and corn, cook until heated and season with salt and pepper.
Option: Start by cooking 4 strips of bacon, crumbling and setting aside before using the bacon grease to cook the veggies instead of the oil and then use the crumbled bacon as garnish.

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Optional TIPS:

1 ) Mit the carrots and celery.

2 ) Replace the potato with cauliflower.

3 ) Fry the ham until slightly crispy on the outside before adding it to the soup.

4 ) Add 1-2 tablespoons white miso paste by taking some of the hot broth and mixing it into the miso in a bowl and then mixing it back into the chowder as you remove it from the heat. (The miso adds a nice umami flavor!)

Note: miso is salty so you will not need to season with as much salt. Go here for Slow Cooker Ham and Potato Soup

Nutrition Facts: Calories 320, Fat 13g (Saturated 3g, Trans 0), Cholesterol 29mg, Sodium 509mg, Carbs 38g (Fiber 4g, Sugars 8g), Protein 13g

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• Go here for Slow Cooker Ham and Potato Soup