It turned out REALLY good so I thought I would share my recipe. Now I have to say, when I throw something together like this, I do not take exact measurements so bear with me.
Bella's Whatchamacallit Chowder
Serves about 6
6 medium potatoes, peel optional, cubed
1 large onion, diced
3 medium carrots, diced ( Next time I will dice mine finer than I did this time )
3 stalks celery, diced
16 oz of whole kernel corn, canned or frozen ( I used yellow, next time I will use white )
Diced Ham ( I used the last of the Thanksgiving leftover ham )
1 cup chicken broth
1 cup of Milk
1/2 cup heavy cream
2 Tbl. Butter
Wash and cube potatoes, cover with water in stock pot. Bring to a gentle boil, cook until tender but not mushy. Drain 3/4 of the water out of the pot. Return to medium heat.
While potatoes are cooking, dice your carrots, onion, celery and ham.
Add chicken broth to the potatoes, followed by the diced veggies,corn, and ham. Return to gentle boil until the carrots are tender but not mushy.
Finally add your milk, cream, butter,and spices, and simmer this for about 30 minutes or until ready to serve.
If the chowder is a bit thinner than you like, you can add a little cornstarch and water, or mash a few of the potatoes in the pot, or add a few instant potato flakes until you get the constancy you prefer.
It may not look like much, but it was really hearty and totally nom worthy.
Serve topped with shredded cheese and crackers, and a few dashes of hot sauce for a little kick!