The other morning, as we were walking along the sidewalk, some little yellow leaves were flying around. It wasn't really cold, but it was just a little bit coolish. Today is much like that and feels like a good ham chowder day. And a good day to share another fall recipe.
This one is a favorite in our house. Our son and daughter gobble it all up and would lick the bowl if we let them. But then both of them are huge ham lovers and would eat corn every day of the week if it was their choice.
Corn, Ham and Sweet Potato Chowder
1 celery rib chopped
1 leek chopped
2 Tbsp butter
2 cups of chicken broth
2 cups of water
2 large sweet potatoes, peeled and cubed
1 1/2 cups frozen corn
2 cups cubed fully cooked ham
1 Tbsp thyme
1/4 cup flour
2 cups 2% milk
salt and pepper to taste
1. Put chopped celery, leek and butter in a large soup pot and cook under tender on medium heat.
2. Add chicken broth, water and sweet potato, corn, ham and thyme. Cook on medium heat until sweet potato is starting to soften.
3. Mix flour and milk separately in a medium bowl until smooth. Add to soup pot and cook until thickened.
4. Add salt and pepper to taste. Serve.
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