Corn Chowder With Red Potatoes

Photo: flickr user joeszilagyi

Ingredients

2 tablespoons butter or vegetable oil

1/2 cup chopped cooked ham

1 med. onion, coarsely chopped

1 celery rib, coarsely chopped

1/2 teaspoon dried thyme

4 med. red potatoes, scrubbed and cut into ½ inch cubes

2 cups chicken broth or water

1 (16 oz.) can cream style corn

2 cups fresh or canned milk

3 tablespoons unsalted butter

3 tablespoons flour

Preparation

Melt butter over medium heat. Add ham, onion and celery. Saute until vegetables are tender, about 10 minutes. Add the thyme and potatoes and cook, stirring for a few minutes. Add broth and bring to a boil. Lower the heat, add salt to taste and simmer until potatoes are almost tender, about 15 minutes. Add the corn and milk and heat until simmering. In a small bowl, stir the butter and flour together to make a smooth paste. Add a cupful of the hot soup to the paste, and whisk