Ingredients
900 ml chicken broth
120 g sliced carrots
2 tbsp chicken bouillon granules
3 bay leaves
5 g sea salt
2 g ground black pepper
2 g ground thyme
2 g dried marjoram
1 g garlic powder
240 g peeled and diced potatoes
120 g chopped onion
120 g sliced celery
45 g butter
22 g all-purpose flour
360 ml milk
400 g cream-style corn
225 g shredded sharp Cheddar cheese
150 g diced cooked ham
Directions
Step 1
In a Dutch oven, combine chicken broth, carrots, chicken bouillon, bay leaves, sea salt, pepper, thyme, marjoram, and garlic powder. Bring to a boil, then reduce the heat and simmer for 10 minutes. Add potatoes and onion; cook for another 10 minutes. Add celery and cook until all the vegetables are tender, about 10 minutes more.
Step 2
In a separate saucepan, melt butter over low heat. Remove from heat and whisk in flour until smooth. Return the saucepan to medium heat; gradually add milk to the butter mixture, whisking constantly. Cook until the mixture thickens, about 6 to 7 minutes.
Step 3
Stir the milk mixture into the vegetable mixture. Add corn, Cheddar cheese, and ham. Reduce heat to low and simmer until the ham is heated through and the cheese melts, for about 10 to 15 minutes.