Corn, Potato, and Ham Chowder

I was looking for a way to use up our Easter ham leftovers, so I made up this creamy chowder a few days ago. We had it with some rolls for dinner and it was tasty and filling. It made a huge dent in the pile of ham we had as leftovers- yay!

Note 1/6/12:  I made this again last night and my daughter said this was her favorite soup!  I added 1/2 cup frozen corn kernels this time around and loved that addition; I'll include optional corn kernels.  :)  I also took new pics.

Corn, Potato, and Ham Chowder
by What a Dish!

1 TBS. butter

1 TBS. olive oil

1 large onion, chopped

1/2 cup chopped carrots

1 pound potatoes, chopped (I didn't peel)

4 cups water (or chicken broth)

2 tsp. Chicken Better than Bouillon (less if using broth)

1/2 tsp. thyme

fresh cracked pepper, to taste

1 can (12 oz) evaporated milk

1/4 cup all-purpose flour

1 can (14 or 15 oz) creamed corn
1/2 cup frozen corn kernels, optional

2 cups cooked ham, coarsley chopped

1 cup shredded cheddar cheese

1.  In a large stockpot, melt butter with olive oil over medium heat. Add onion and cook, stirring occasionaly, until soft and transparent. Add carrots, potatoes, water, Better than Bouillon, thyme and pepper. Cover the pot, and simmer for about 15 minutes or until potatoes and carrots are tender.

2.  In a small bowl, whisk evaporated milk with flour. Add milk mixture to simmering potato mixture and whisk until thickened. Add creamed corn, optional frozen corn, and ham, cooking for 3-5 minutes or until heated through. Turn off heat and add cheese, stirring just until melted.

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