Ham and Corn Chowder
2 tablespoons butter
1 onion chopped
1/2 cup carrots peeled, halved and sliced
3 tablespoons flour
2 1/2 cups ham diced
3 1/2 cups chicken broth
1 1/2 cups frozen corn
2 teaspoons fresh thyme leaves
2 small russet potatoes peeled and cut into small cubes
1 cup heavy cream
4 slices bacon cooked and crumbled
salt and pepper to taste
Heat the butter in a large pot over medium high heat. Add the onions and carrot and cook for 4-5 minutes or until just softened. Whisk in the flour, stirring constantly. Cook for 1 minute.
Slowly add the chicken broth, whisking constantly. Bring to a simmer. Add the ham, corn, thyme and potatoes.
Simmer for 25 minutes or until potatoes are tender, stirring occasionally. Add the heavy cream and bacon. Cook for 5 more minutes. Serve.