“This chowder is full flavored and so comforting,” says Lisa Renshaw of Kansas City, Missouri. We couldn’t agree more! Leftover ham and veggies add body, while Gouda cheese brings a special touch.
Ingredients
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 1/2 cup chopped sweet red pepper
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 1 envelope ranch salad dressing mix
- 4-1/4 cups whole milk
- 2 cups frozen cubed hash brown potatoes, thawed
- 2 cups frozen corn, thawed
- 2 cups cubed fully cooked ham
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
- 1/2 cup shredded smoked Gouda cheese
Directions
- In a large saucepan, saute the onion, celery and red pepper in butter until crisp-tender. Stir in flour and dressing mix until blended; gradually stir in milk. Bring to a boil; cook and stir until thickened, about 2 minutes.
- Add the potatoes, corn, ham and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes to allow flavors to blend. Stir in cheese until blended.
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