Cheesy Ham and Corn Chowder

Servings:6

Ingredients

2 (15 ounce) cans chicken broth

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 chicken broth, chicken bouillon, bay leaves, sea salt, pepper, thyme, marjoram, and garlic powder together 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.  Melt butter in a saucepan over low heat. Remove from heat and whisk flour into butter until smooth. Return 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.

Serve with buttermilk biscuits