Creamy Ham and Potato Chowder

• 1 ham bone
• 6 -8 cups water
• 2 tablespoons olive oil
• 1 cup onion, diced
• 1 garlic clove, chopped
• 1 cup white wine
• 2 cups carrots, sliced
• 4 cups potatoes, cubed
• 1 cup celery, sliced
• 1 cup green beans, chopped
• 1 (10 ounce) package frozen whole kernel corn
• 2 teaspoons salt
• 2 tablespoons pepper
• 1 tablespoon dill
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups milk
• 1 cup cheddar cheese

1. In a large stock pot, simmer Ham bone in water enough to cover bone, about 2 hours.
2. Remove meat and strain stock to remove any bits and pieces.
3. Be sure to have 4-6 cups of stock remaining.
4. If you need to, you can add chicken stock to make up the difference.
5. Dice ham once cool.
6. Rinse pot, and add 2 T olive oil, and onion.
7. Saute 2-3 min over medium heat to soften.
8. Add garlic and continue to stir 2 minutes.
9. Add Wine, 4 Cups of the ham stock, diced ham and vegetables.
10. Simmer over medium heat 1 1/2 hours until vegetables are softened.
11. In a small saucepan make make a roux by heating the butter until it melts.
12. Add the flour and whisk until combined.
13. Add milk, stirring carefully to remove any lumps.
14. Add in the spices and the cheese.
15. Gently add roux to soup pot and stir to combine and thicken.
16. Serve with crackers, oyster crackers or in a soup bowl.

ham bone, water, olive oil, onion, garlic, white wine, carrots, potatoes, celery, green beans, kernel corn, salt, pepper, dill, butter, flour, milk, cheddar cheese

Taken from www.food.com/recipe/creamy-ham-and-potato-chowder-512404 (may not work)