Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons butter
  • 2 teaspoons finely chopped garlic
  • 3 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 package (20 oz) refrigerated diced potatoes with onions
  • 1 1/2 cups frozen whole kernel sweet corn
  • 1 1/2 cups diced cooked ham (8 oz)
  • 1 tablespoon chopped fresh thyme leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup heavy whipping cream
  • Additional chopped fresh thyme leaves, if desired

Instruction

  • In 3- to 4-quart Dutch oven, melt butter over medium heat. Add garlic; cook 1 to 2 minutes, stirring frequently, until garlic is fragrant.
  • Add chicken broth, potatoes, frozen corn, ham, 1 tablespoon thyme, the salt and pepper. Heat to boiling; cover and simmer 10 to 15 minutes. Remove from heat. With potato masher, carefully mash potatoes to thicken chowder.
  • Stir in whipping cream; heat 2 to 3 minutes or until heated through. Garnish with additional thyme leaves.