Ingredients

The following ingredients have 5 Servings
  • 1 Tablespoons olive oil
  • 1 Tablespoons butter
  • 1 small onion (diced)
  • 1 teaspoon minced garlic
  • 2 carrots (peeled and diced)
  • 2 potatoes ((russet, yellow or golden - I used golden), peeled and diced)
  • 1 cups whole kernel corn
  • 2 cups vegetable or chicken stock
  • 1.5 cups leftover ham (diced)
  • 2 cups milk ((whole, skim or 2% - I used 2%))
  • 2 Tablespoons cornstarch
  • 2 teaspoons Italian seasoning
  • salt and pepper to taste

Instruction

  • In a large stockpot, heat up olive oil and butter on medium heat.
  • Add onion and garlic and cook for 3 minutes.
  • Add carrots and potatoes. Stir together. Add stock and ham. Cook for 10 minutes on medium heat.
  • In a large measuring cup or medium mixing bowl, whisk together milk and cornstarch.
  • Add to veggies and stir in well. Add seasoning, stir together.
  • Cook until potatoes are cooked and chowder thickens, about 10 more minutes.
  • Refrigerate leftovers for up to 3 days.