Sweet Potato Ham and Corn Chowder

Ingredients

• 1 1/2 Tbsp olive oil
• 1 1/4 cups chopped yellow onion
• 1 cup peeled and diced carrots
• 1 cup diced celery
• 1 cup chopped bell pepper
• 1 Tbsp minced garlic
• 2 cans low-sodium chicken broth
• 3 cups 1/2-inch peeled and diced sweet potatoes
• 1 tsp dried basil
• 1/2 tsp dried thyme
• Salt and freshly ground black pepper
• 5 Tbsp unsalted butter, diced into 1-Tbsp pieces
• 1/3 cup all-purpose flour
• 3 cups whole milk
• 1 1/2 cups diced cooked hickory smoked ham
• 1 1/2 cups frozen corn
• 1/2 cup shredded sharp cheddar cheese, plus more for serving if desired
• 3 Tbsp chopped fresh parsley

Directions

1. Warm the olive oil in a large pot set over medium-high heat. Add the onions, carrots and celery, and cook for 4 minutes, stirring now and then. Stir in the bell pepper and garlic, and cook for 1 minute more.
2. Pour in the chicken broth, then add the sweet potatoes, basil and thyme. Season with salt and pepper to taste, being careful with the salt because the ham and cheese will bring more later. Bring the pot to a boil, lower the heat to medium-low, and let it simmer until the sweet potatoes and other vegetables are tender, about 15 – 20 minutes.
3. While the soup simmers, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, whisking the whole time. Slowly add the milk, stirring constantly, and bring it just to a gentle boil, then take the pan off the heat.
4. Once the vegetables are tender, stir the ham and corn into the soup and let them warm through, about 2 minutes. Add the milk mixture to the pot, then stir in the cheddar and parsley. Serve warm.