Cheesy Ham Chowder

Ingredients

• 2 cups peeled and cubed Yukon Gold potatoes
• 1 ¾ cups chicken broth
• ½ cup sliced carrots
• 1 teaspoon minced garlic
• 1 teaspoon salt
• ¾ teaspoon garlic powder
• ½ teaspoon ground black pepper
• 2 cups frozen corn
• 1 ½ cups cubed fully cooked ham
• ¼ cup butter
• ¼ cup cornstarch
• 2 cups milk
• 2 cups shredded sharp Cheddar cheese

Step 1

Tos the potatoes, broth, carrots, and garlic into a big pot and bring everything to a boil—it should take about 5 minutes. Sprinkle in some salt, garlic powder, and black pepper, then turn the heat down to low. Cover the pot and let it simmer gently until the potatoes and carrots are nice and tender, which usually takes around 8 to 10 minutes. Once that’s done, stir in the corn and ham, then lower the heat to the smallest setting so it can keep warming without boiling.

Step 2

While the soup is simmering, melt the butter in a small saucepan over medium heat. Whisk in the cornstarch until it’s smooth, then slowly add the milk, whisking constantly. Keep cooking and stirring until the mixture thickens up and starts to bubble, which should take about 3 to 5 minutes. Next, add the shredded Cheddar cheese and stir until it’s fully melted and smooth.

Step 3

Pour this cheesy sauce into the soup pot and give everything a good stir. Let it cook over medium heat for a couple more minutes, stirring now and then, until everything is heated through and ready to enjoy.