Hearty Ham and Cheddar Corn Chowder
Ingredients:
3 tablespoons extra-virgin olive oil
1 1⁄2 cups finely chopped white onion
1 1⁄2 cups peeled and diced carrot
1 cup chopped celery
2 cloves garlic, minced
1⁄2 pound ham, cut into a 1⁄2-inch dice
2 pounds fresh or frozen corn kernels
3 14-ounce cans reduced-sodium chicken broth
8 ounces sour cream
1 cup half-and-half
1 cup shredded cheddar cheese
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon garlic salt
Method:
1. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion, carrot, and celery and cook, stirring, until tender, 10 to 12 minutes. Add the garlic and cook, stirring, for 1 minute. Add the ham and cook, stirring, until hot, about 3 minutes.
2. Add half of the corn to a food processor and pulse until nearly smooth. Pour the mixture into the pot and add the remaining whole kernels. Add the chicken broth, sour cream, and half-and-half and cook, stirring, until hot, about 5 minutes. Add the cheese and stir until melted. Reduce the heat to low and season with the salt, pepper, and garlic salt. Serve hot.
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