Corn Chowder

I went to Nola, to take care of my sick daughter, and this is what she was hungry for. Yummy, I'm glad because it hit the spot for me to. BTW...she's feeling much better, nothing like a mommy's touch. This is great if you have any leftover corn from Thanksgiving, just add a little more to it.

Corn Chowder
2 pounds frozen corn
1 cup chicken broth
1 cup heavy cream
1 pound chopped ham
1 red bell pepper, chopped
1 onion, chopped
1 potato, peeled and chopped
1/2 teaspoon thyme
1 teaspoon salt and black pepper
shredded cheddar cheese, for topping
french bread loaf, to serve with it
2 tablespoons olive oil

In large stock pan, heat oil and saute red pepper, potato, ham, and onion, until soft and ham browned.

Add corn, your liquids, and spices. Simmer for one hour.

Serve with french bread. You'll want to dip your bread in it. Also, sprinkle as much cheese as you want on top, that just makes it more yummy.

Come back tomorrow for Crock Pot Grocery Week. We all get busy during the Holidays and need something quick and easy.



Be Sweet and Stay Sweet!