Creamy Potato and Ham Chowder

Ingredients

Unsalted butter

2 tablespoons

Onion

1 medium, finely chopped

Celery

2 stalks, finely chopped

Carrots

2 medium, finely chopped

Garlic

2 cloves, minced

All-purpose flour

2 tablespoons

Chicken broth

4 cups

Milk

2 cups

Potatoes

4 large, peeled and diced

Ham

2 cups, diced

Thyme

1 teaspoon, dried

Bay leaf

1

Salt

to taste

Black pepper

to taste

Fresh parsley

2 tablespoons, chopped

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the onion, celery, carrots, and garlic. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
3. Stir in the flour until well combined and continue to cook for another minute.
4. Gradually whisk in the chicken broth and milk, ensuring there are no lumps.
5. Add the diced potatoes, ham, thyme, bay leaf, salt, and pepper. Stir well to combine.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the potatoes are tender.
7. Remove the bay leaf and stir in the chopped parsley. Adjust seasoning if necessary.
8. Serve the chowder hot, garnished with more fresh parsley, if desired. Enjoy this warm bowl of comfort!