| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
|
Ingredients
- 3 tablespoons Butter
- 1 each Onion diced
- 2 each Carrots diced
- 2 stalks Celery
- 2 cloves Garlic Fresh
- 1 teaspoon thyme
- 1/4 cup All-purpose Flour
- 2 cups Chicken Broth
- 2 cups Half and Half
- 1 1/2 cups Potatoes diced
- 8 ounces Ham diced
- 1 cup Corn
- 1/2 lbs Bacon
Ingredients
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Instructions
- Heat the butter in a large saucepan over medium-hih heat. Add the onions, carrots, and celery. Cook until tender 8-10 minutes.
- Mix in the garlic, thyme and flour and cook until flour is lightly browned, about 2-3 minutes.
- Slowly stir in broth deg-lazing the pan and you go. Add the half and half and potatoes, bringing to a boil. Reduce heat and simmer until potatoes are tender 10 to 12 minutes.
- Add the ham and corn, cook until heated and season with salt and pepper.
- Cook bacon and set aside for garnish.