CREAMY CHICKEN, CORN AND HAM CHOWDER

Creamy Chicken, Corn and Ham Chowder image

Provided by Robynne Glenn

Time 1h

Number Of Ingredients 17

1 c chopped onion
6 clove minced garlic
3 Tbsp olive oil
2 1/2 c cooked ham, cubed (I shredded deli ham slices)
3 c chicken stock
1 1/2 c water
1 tsp chicken bouillon granules
4 c red or yukon potatoes, cubed
4 c frozen corn
1 3/4 tsp dried thyme
1 1/4 tsp poultry seasoning
1 1/4 tsp sea salt
1/2 tsp pepper
2 1/2 c cooked chicken breast, cubed
2 1/2 can(s) evaporated milk, 12 oz each (fat-free if desired)
1 3/4 c milk, divided (low fat if desired)
1/2 c Wondra flour (all-purpose may be used)

Steps:

1. In a large saucepan, saute the onion and garlic in oil until onion is tender.
2. Add ham; cook and stir for 2 minutes.
3. Stir in the stock, water, potatoes, corn, bouillon, thyme, poultry seasoning, salt, and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender.
4. Add chicken; heat through. Stir in the evaporated milk and 1 1/4 cups milk; bring to a boil.
5. Combine Wondra and remaining milk until smooth; gradually stir into soup.
6. Cook and stir for 2 minutes or until thickened.
7. Top with crisp crumbled bacon and your favorite cheddar cheese. Enjoy!