Corn Chowder With Red Potatoes

• 2 tablespoons butter oil
• 1/2 cup chopped cooked ham
• onion 1 med., coarsely chopped
• 1 celery rib coarsely chopped
• 1/2 teaspoon dried thyme
• red potatoes 4 med., scrubbed and cut into 1/2 inch cubes
• 2 cups chicken broth or water
• 16 ounces cream style corn
• 2 cups milk fresh or canned
• 3 tablespoons unsalted butter
• 3 tablespoons flour

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

butter oil, ham, onion, celery, thyme, red potatoes, chicken broth, cream style corn, milk, unsalted butter, flour

Taken from www.yummly.com/recipe/Corn-Chowder-With-Red-Potatoes-1654559 (may not work)