Ingredients

The following ingredients have 8 Servings
  • 4 oz. heavy cream
  • 4 tbs salted butter
  • 2 tbsp extra virgin olive oil
  • 29 oz 2- 14.5 oz cans of whole kernel corn
  • 16 oz of cubed cooked ham
  • 1/2 cup of flour
  • 6 cups of chicken or ham stock (see ham stock recipe below)
  • 2 potatoes (peeled and cubed and cut into 1/2 inch pieces)
  • 1 med onion chopped
  • 1 cup baby carrots (chopped)
  • 4 celery ribs (chopped)
  • 1 bay leaf
  • 1/4 tsp Thyme
  • 1/2 tsp garlic powder
  • salt and cracked black pepper to taste

Instruction

  • In a 6 qt or larger stock pot, add oil, butter, onion, carrots and celery. Simmer on med/high heat for 3 min. stirring a couple times. Add bay leaf, Thyme, garlic powder and freshly cracked black pepper. Add flour and stir. Then, add chicken or ham stock and stir. Add potatoes. Stir, cover and cook on med/high heat for 20 min. Add ham, corn and heavy cream and stir while cooking for another 25 min. Stir every 10 min while cooking to minimize sticking and burning of the bottom of the pot. After it has cooled, store in refrigerator up to 5 days. Freeze up to 6 months.