Creamy ham & corn chowder
Recipe by Karyn Johnson
1 ham bone with 2 cups meat
4 tbsp butter
4 tbsp flour
2 cups whole milk
1 can corn
1/4 cup onion, minced
3 cloves garlic, minced
salt, pepper, paprika to taste (I used 1 tsp of salt and 2 1/2 tsps of paprika.)
1 cup cubed hash browns
1. Break bone with hammer. Cover with water and simmer for 30 minutes. remove bone, save meat, set aside. Reduce broth to a couple of cups. Skim fat from broth
2. Melt butter, remove from heat, add flour, until smooth. Slowly add 1 cup milk stirring constantly. Cook on low until it thickens. Add corn, ham, onion and garlic to pot; slowly stir in remaining milk and ham broth.
3. Cook on low for about 15 minutes, but DO NOT boil. Add seasonings.
4. Heat the frozen hash browns in skillet until brown. Add to soup at the end of cooking.
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