Ham and Potato Corn Chowder is a heartwarming and satisfying dish, perfect for those chilly days when you crave something comforting. This chowder combines the savory flavors of ham with the natural sweetness of corn, all enveloped in a creamy, velvety broth. The addition of potatoes gives it a hearty texture, making it a complete meal in itself. This dish is not only delicious but also incredibly versatile, allowing for numerous variations and substitutions to suit different dietary needs and preferences.

Ingredients and Method:

Ingredients:

3 tablespoons oil or butter
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1/4 cup flour (or rice flour for gluten-free)
2 cups ham broth or chicken broth
2 cups milk
1 1/2 pounds potatoes, diced small and optionally peeled
8 ounces ham, diced
1 cup corn
Salt and pepper to taste

Directions:

Heat the oil in a large saucepan over medium-high heat. Add the onions, carrots, and celery, cooking until tender, about 8-10 minutes.

Mix in the garlic, thyme, and flour, cooking until the flour is lightly browned, approximately 2-3 minutes.

Gradually stir in the broth, deglazing the pan as you go. Add the milk and potatoes, bring to a boil, then reduce the heat and simmer until the potatoes are tender, around 10-12 minutes.

Add the ham and corn, cook until heated through, and season with salt and pepper.

Variations and Substitutions:

Vegetarian Version: Substitute the ham with smoked tofu or a plant-based sausage alternative. Use vegetable broth instead of ham or chicken broth.
Seafood Twist: Add shrimp or crab meat for a coastal variation. Ensure the seafood is cooked thoroughly before serving.
Cheesy Delight: Stir in a cup of shredded cheddar cheese just before serving for a richer, creamier chowder.
Spicy Kick: Add diced jalapeños or a dash of cayenne pepper for a spicy version. This will add a delightful heat to the chowder.
Bacon Upgrade: Replace ham with crispy bacon bits for a smoky flavor. Sauté the bacon first and use the rendered fat instead of oil or butter for added depth of flavor.