Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Butter
1 ts Vegie oil
1 md Onion; diced
2 Shallots; diced
3/4 c Diced cooked ham
3 c Peeled, cubed raw potatoes
1 Bay leaf
3 tb Chopped fresh parsley
Salt
Freshly ground pepper
3 c Milk
4 c Fresh corn (cut from 8 cobs)
-or 4 c frozen corn
2 tb Flour
1/4 c Chopped fresh basil
Butter
Paprika

In a large pot, melt butter and oil over medium heat. Saute onion and
shallots 5 minutes, until softened not brown. Add potatoes, 2 c
water, bay leaf, parsley, SP. Bring to boil, reduce heat and simmer
30 minutes until potatoes are JUST tender. Meanwhile warm milk in
saucepan over low heat. Add warm milk and corn to chowder and stir
well. Put the flour in small bowl. Take 3 to 4 tb of hot broth from
pot and mix w/flour to make a paste. Slowly add to pot, whisking to
make a smooth soup. Let soup simmer 3 to 5 minutes until thickened
and coorn is tender, but not soft. Remove form heat, stir in basil
and serve with butter.

Source: Leftovers by Kathy Grunst.

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