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Farmhouse Clam Chowder

Print Recipe
Course Main Course
Cuisine American

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 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

Instructions
 

  • In a large saucepan, sauté 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 for 2 minutes or until thickened.
  • Add 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.
  • Yield: 8 servings (2 quarts).
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