Ham and Corn Chowder

Add 1/2 tbsp olive oil to large dutch oven over high heat. Add in chopped ham and sauté for 1-2 minutes until lightly browned. Remove from pan onto paper towel-lined plate. Quickly rinse out pot and return to stovetop.

Place dutch oven over medium-high heat. Add remaining 1/2 tablespoon olive oil and, once shimmering, add diced onion, carrot, and celery. Sauté for 4-5 minutes until onion is translucent. Add in garlic and stir for another minute.

Add butter and, once melted, whisk in flour. Pour 1 cup of milk in and whisk until it starts to thicken (~1 minute) and then pour remaining two cups of milk in. Whisk until it thickens (~2-3 minutes) and then add in chicken stock. Whisk until slightly thickened (another ~1-2 minutes).

Bring soup to a boil, slightly lower heat and then add potatoes into soup. Cook for 8 to 12 minutes, whisking pretty regularly. Soup will thicken as it cooks and potatoes should be fork tender around 10 minute mark. (If soup has thickened too much, feel free to add in additional chicken stock) Add in dried thyme, dried oregano, ground cayenne pepper (if desired), and salt + pepper to taste (I add about 1/2 teaspoon of each).

Once potatoes are fork tender, stir in drained Libby's® Whole Kernel Sweet Corn and ham you set aside earlier. Heat through. Taste for additional seasonings (salt + pepper) and then add in grated cheddar cheese. Stir until just melted and then taste again for seasonings.

Serve with fresh thyme or parsley, if desired. If soup is too thick, feel free to add in a bit more milk or stock.