Bridget's Corn Chowder

    Nothing says end of summer like a good corn chowda! It's definitely one of my top ten favorite foods! I like to add ham to my recipe, it gives it a little something extra. This has been a great meal while camping! It makes a lot too. It could easily be frozen and defrosted later. You're going to love this decadent soup!

Bridget's Corn Chowder

 Ingredients:

- 1 tablespoon of olive oil

- 1 medium onion, chopped

- 3 tablespoons of butter

- 3 tablespoons of flour

- 4 cups of chicken broth

- 1 cup water

- 2 bay leaves

- salt and pepper to taste

- 1/4 teaspoon white pepper

- 1 heaping teaspoon of minced garlic

- 2 large potatoes, cut into cubes

- 2 (15 ounce) cans of whole kernel corn, drained

- 1 and 1/2 cup of diced fully cooked ham

- 2 cups of heavy whipping cream

    In a large heavy bottomed soup pot over medium heat, heat the olive oil and sauté the onions until translucent. Remove the onions from the pot and add the butter.  Once the butter has melted, whisk in the flour to create a roux. Whisk constantly for 3-4 minutes, letting it cook. Once it starts to smell nutty, slowly pour in the chicken broth and water while whisking. Next, add the cooked onions, bay leaves, salt, pepper, white pepper, garlic, and potatoes. Bring to a simmer and let the potatoes cook until tender, about 20 minutes. Once the potatoes are cooked, add the ham, corn, and whipping cream. Bring back to a simmer while stirring. Let cool for a few minutes, top with extra black pepper and serve.

I added oyster crackers!!