Prep Time::25 mins
Cook Time::45 mins
Total Time:: 1 hr 10 mins
Servings::6
Ingredients
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2 (15 ounce) cans chicken broth
½ cup sliced carrots
2 tablespoons chicken bouillon granules
3 bay leaves
½ teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon ground thyme
½ teaspoon dried marjoram
¼ teaspoon garlic powder
1 cup peeled and diced potatoes
½ cup chopped onion
½ cup sliced celery
3 tablespoons butter
3 tablespoons all-purpose flour
1 ½ cups milk
1 (15 ounce) can cream-style corn
1 (8 ounce) package shredded sharp Cheddar cheese
1 cup diced cooked ham
Directions
Stir together chicken broth, carrots, chicken bouillon, bay leaves, sea salt, pepper, thyme, marjoram, and garlic powder in a Dutch oven. Bring to a boil, reduce heat to medium, and cook for 10 minutes. Add potatoes and onion; cook for 10 minutes more. Add celery; cook until all vegetables are fork-tender, about 10 minutes more.
Meanwhile, melt butter in a saucepan over low heat. Remove from heat and whisk in flour until smooth. Return the saucepan to medium heat; gradually add milk to butter mixture, whisking constantly, and cook until mixture thickens, 6 to 7 minutes.
Stir milk mixture into vegetable mixture. Add corn, Cheddar cheese, and ham; reduce heat to low and simmer until ham is heated through and cheese melts, 10 to 15 minutes.
Recipe Tips
Start white sauce right after adding celery to other vegetables; this will take 10 minutes off the original cooking time.
For a quicker version, use canned diced potatoes, canned carrots, and frozen onions, and eliminate celery. Combine broth, potatoes, carrots, onions, and seasonings in a 5-quart pot; bring to a boil, reduce heat to medium, and cook for 5 minutes. Prepare white sauce while vegetables are cooking. Combine sauce, vegetables, corn, ham, and cheese; reduce heat to low and simmer for 15 minutes. This will reduce the total recipe time to 40 minutes.