I got this recipe from an online friend, Jen. This is a different chowder recipe than the one I posted last month. I made this a few months ago and doubled the recipe for my family of four. The kids didn't like it, but my husband and I did. It's nice and warm for the upcoming cool weather when you'll want some comfort food!
Jen's Corn Chowder
2 cans (13-14oz.) chicken broth
3 medium potatoes, peeled and diced
1 cup diced smoked ham
1 can (8 3/4oz.) whole kernel corn
¼ tsp. ground pepper
¼ cup flour
1 cup milk
¼ cup butter or margarine
Mix first five ingredients in sauce pan and bring to a boil. Reduce heat, cover and simmer for 15 to 20 minutes until potatoes are tender. Whisk flour and milk in a bowl until smooth and then whisk into corn/potato mixture. Stir in butter or margarine. Simmer, stirring two minutes until butter has melted and soup thickened. Sprinkle with chopped fresh parsley. Makes 5 cups.
Note: I don't keep canned chicken broth in the house. I substituted with 4 cups of water and 4 chicken bouillon cubes.