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<blockquote data-quote="moreluck" data-source="post: 612607" data-attributes="member: 1246">Farmhouse Ham and Corn ChowderSERVES 8<ul>
<li data-xf-list-type="ul">1/2 cup onion, chopped</li>
<li data-xf-list-type="ul">1/2 cup celery, chopped</li>
<li data-xf-list-type="ul">1/2 cup sweet red pepper, chopped</li>
<li data-xf-list-type="ul">2 tablespoons butter</li>
<li data-xf-list-type="ul">1/4 cup flour</li>
<li data-xf-list-type="ul">1 (1 ounce) envelope ranch dressing mix</li>
<li data-xf-list-type="ul">4 1/4 cups milk</li>
<li data-xf-list-type="ul">2 cups frozen sweet corn</li>
<li data-xf-list-type="ul">2 cups frozen cubed hash brown potatoes, thawed</li>
<li data-xf-list-type="ul">2 cups cooked ham, cubed</li>
<li data-xf-list-type="ul">1/4 teaspoon thyme</li>
<li data-xf-list-type="ul">1/4 teaspoon salt</li>
<li data-xf-list-type="ul">1/4-1/2 teaspoon garlic powder</li>
<li data-xf-list-type="ul">1 dash pepper</li>
<li data-xf-list-type="ul">2 ounces gouda cheese</li>
</ul>
<ol>
<li data-xf-list-type="ol">In a large pan, saute the onion, celery and pepper in the butter until the veggies are crisp-tender.</li>
<li data-xf-list-type="ol">Stir in flour and ranch dressing mix until smooth. Gradually stir in milk.</li>
<li data-xf-list-type="ol">Bring to a boil. Cook and stir for 2 minutes or until thickened.</li>
<li data-xf-list-type="ol">Add the corn, potatoes, ham and spices. Bring to a boil.</li>
<li data-xf-list-type="ol">Reduce heat and simmer uncovered for 8-10 minutes, or until heated through.</li>
<li data-xf-list-type="ol">Sprinkle with cheese before serving. I actually use shredded swiss cheese in my soup, personal preference! And the more the better!</li>
</ol></blockquote>

[QUOTE="moreluck, post: 612607, member: 1246"] Farmhouse Ham and Corn Chowder SERVES 8 [LIST] [*]1/2 cup onion, chopped [*]1/2 cup celery, chopped [*]1/2 cup sweet red pepper, chopped [*]2 tablespoons butter [*]1/4 cup flour [*]1 (1 ounce) envelope ranch dressing mix [*]4 1/4 cups milk [*]2 cups frozen sweet corn [*]2 cups frozen cubed hash brown potatoes, thawed [*]2 cups cooked ham, cubed [*]1/4 teaspoon thyme [*]1/4 teaspoon salt [*]1/4-1/2 teaspoon garlic powder [*]1 dash pepper [*]2 ounces gouda cheese [/LIST] [LIST=1] [*]In a large pan, saute the onion, celery and pepper in the butter until the veggies are crisp-tender. [*]Stir in flour and ranch dressing mix until smooth. Gradually stir in milk. [*]Bring to a boil. Cook and stir for 2 minutes or until thickened. [*]Add the corn, potatoes, ham and spices. Bring to a boil. [*]Reduce heat and simmer uncovered for 8-10 minutes, or until heated through. [*]Sprinkle with cheese before serving. I actually use shredded swiss cheese in my soup, personal preference! And the more the better! [/LIST] [/QUOTE]

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