1. 1. In stock pot, bring to a boil carrots, celery, onions, thyme, white pepper, salt, and chicken stock, reduce heat, cover and simmer for 1 hour. 2. 2. Prepare Roux: Melt butter; whisk in flour until smooth paste. 3. 3. To stock pot, add creamed-style corn, ham, potatoes, cayenne; bring back to simmer. 4. 4. Stir in roux; simmer/low boil covered 20 minutes. 5. 5. To stock pot, add heavy cream and frozen corn; return to boil and simmer uncovered 15 minutes, stirring occasionally. ---------------------------------------------------------------------------
Nutrition
Ingredients
