Smoked Ham and Corn Chowder

Ingredients

Metric

Imperial

500 g	1,10 lb	boneless smoked ham, cubed
500 g	1,1 lb	frozen corn, thawed and drained
750 ml	3,17 cup	cold milk
375 ml	1,5 cup	cold chicken stock
250 ml	1 cup	cooking cream (optional)
500 g	1,1 lb	potatoes, peeled and cut into 1.5 cm cubes
5	5	celery stalks cut into large dice
2	2	medium onions chopped into large dice
100 g	0,22 lb	butter
100 g	0,22 lb	all-purpose flour
2	2	bay leaves
2,5 ml	0,5 tsp	fresh or dried thyme, chopped
4	4	stems green onion, chopped
15 ml	1 tbsp	olive oil
		salt and pepper

In a large pot over medium heat cook the onions and celery in the butter for two minutes.
Add the flour and mix well to coat the vegetables and make a roux.
Immediately add the chicken stock and milk and mix well to dissolve the roux.
Add the potatoes, thyme, bay leaf, salt and pepper.
Bring to a boil stirring constantly and reduce heat to a simmer.
Simmer stirring occasionally to keep potatoes from sticking to bottom of pot.
Cook until potatoes are cooked but not overcooked.
Add corn and cream, adjust seasoning, bring to a boil and keep warm.
Heat olive oil in a frying pan over high heat. Add the ham cubes and cook, stirring, until well browned. Keep warm.
Serve the chowder accompanied by the ham cubes and chopped green onion.