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YOU’LL NEED:
2 CUPS. Of ham broth or chicken broth.
2 CUPS. Of milk/ heavy cream.
2 CUPS. Of diced ham.
1 CUP. Of corn.
1 diced_ onion.
2 diced_ carrots.
2 diced stalks celery.
2 chopped cloves garlic.
1/4 CUP. Of flour/rice flour (for gluten-free).
1 pound and half of the diced potatoes.
3 TBSP. Of oil/butter.
1 TSP. Of chopped thyme.
Salt And Pepper To Taste.
METHOD:
Step 1:
I heated the oil over medium heat in a large saucepan, I added the diced onions, diced carrots, and diced celery and I cooked for around 10 minutes until tender.
Step 2:
I mixed in the garlic, the chopped thyme, and flour or rice flour and simmer for around 3 minutes until the flour is lightly browned.
Step 3:
I stir in the broth gently, then I added the milk and diced potatoes, I brought the mixture to a boil.
Step 4:
I reduced the heat and simmer for around 12 to 15 minutes until the potatoes are tender.
Step 5:
I added the corn and ham, I cooked for 10 more minutes until heated, and I season with salt and black pepper.