Ingredients
| 1/4 cup | (60 ml) | salted butter, divided |
| 1 | medium onion, diced (1/2 inch/ 1 cm pieces) | |
| 3 | cloves garlic, minced | |
| 2 cups | (500 ml) | diced carrots (1/2-inch/1 cm pieces) |
| 2 cups | (500 ml) | diced potatoes (1/2-inch/1 cm pieces) |
| 1 cup | (250 ml) | diced celery (1/2-inch/1 cm pieces) |
| 2 cups | (500 ml) | chicken broth |
| 1/4 cup | (60 ml) | chopped fresh or frozen parsley, divided |
| 1 tbsp | (15 ml) | dried Italian seasoning |
| Pinch of black pepper | ||
| 1/4 cup | (60 ml) | all-purpose flour |
| 2 cups | (500 ml) | milk |
| 1 can | (12 fl. oz./341 mL) | whole kernel corn, drained |
| 2 cups | (500 ml) | diced cooked ham (1/2-inch/1 cm pieces; such as from a boneless half ham) |
| 2 cups | (500 ml) | shredded cheddar |
Directions
- In large saucepan set over medium heat, melt 2 tbsp (30 mL) butter. Stir in onion and garlic and cook for 2 to 4 minutes or until softened.
- Stir in carrots, potatoes, celery, chicken broth, 3 tbsp (45 mL) parsley, Italian seasoning and pepper. Bring to a boil, then reduce heat and let simmer for 15 to 20 minutes or until carrots and potatoes are cooked through.
- Meanwhile, in medium saucepan set over medium heat, melt remaining butter. Stir in flour and cook for 2 to 3 minutes. Whisking, slowly add milk. Cook for 5 to 8 minutes or until mixture thickens and starts to boil.
- Pour milk mixture into vegetable mixture and stir until combined. Stir in corn and ham. Cook until heated through.
- Stir in cheddar until melted. Remove from heat, divide evenly among bowls and garnish with remaining 1 tbsp (15 mL) parsley.