Ingredients

The following ingredients have 8 Servings
  • 4 Cups Russet Potatoes (chopped and boiled until tender)
  • 6 Tablespoons Butter (unsalted)
  • 1 Small Onion (chopped fine)
  • 1/3 Cup Flour
  • 2 1/2 Cups Chopped Ham
  • 2 Cups Half and Half
  • 2 Cups Heavy Cream
  • 4 Cups Milk
  • 1 Cup Vegetable or Chicken Broth
  • 2 Bay Leaves
  • 3 Cups Corn
  • 1 Teaspoon Oregano
  • 1/4 Teaspoon Nutmeg
  • Salt and Pepper to taste

Instruction

  • Make sure you've started by boiling the potatoes until tender.
  • Drain and set aside.
  • Heat a large dutch oven over medium heat and add the butter and melt down.
  • Add the onion and cook for 1-3 minutes or until translucent and tender.
  • Quickly add the flour and stir with a wooden spoon for about 30 seconds and add the ham, stirring again to coat everything in the roux.
  • Pour in all of the milks and seasonings as well as the bay leaves.
  • Bring to a boil and then turn down to a simmer until thickened, about 15 minutes.
  • Add the potatoes and corn as well as the salt and pepper to taste.
  • Continue to cook for about 30 minutes then remove the bay leaves and serve.