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2 CUPS.Of ham broth or chicken broth.

2 CUPS.Of milk/ heavy cream.

2 CUPS.Of diced ham.

1 CUP.Of corn.

1 diced_ onion.

2 diced_ carrots.

2 diced_stalks celery.

2 chopped_cloves garlic.

1/4 CUP.Of flour/rice flour (for gluten-free).

1 pound and half of the diced potatoes.

3 TBSP.Of oil/butter.

1 TSP.Of chopped_thyme.

Salt And Pepper To Taste.


Step 1:

I heated the oil over medium heat in a large saucepan, I added the diced onions, diced carrots, and diced celery and I cooked for around 10 minutes until tender.

Step 2:

I mixed in the garlic, the chopped thyme, and flour or rice flour and simmer for around 3 minutes until the flour is lightly browned.

Step 3:

I stir in the broth gently, then I added the milk and diced potatoes, I brought the mixture to a boil.

Step 4:

I reduced the heat and simmer for around 12 to 15 minutes until the potatoes are tender.

Step 5:

I added the corn and ham, I cooked for 10 more minutes until heated, and I season with salt and black pepper.


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