Ingredients
2
tablespoons butter
2
teaspoons finely chopped garlic
3
cups Progresso™ chicken broth (from 32-oz carton)
1
package (20 oz) refrigerated diced potatoes with onions
1 1/2
cups frozen whole kernel sweet corn
1 1/2
cups diced cooked ham (8 oz)
1
tablespoon chopped fresh thyme leaves
1/4
teaspoon salt
1/4
teaspoon pepper
1
cup heavy whipping cream
Additional chopped fresh thyme leaves, if desired
Preparation
In 3- to 4-quart Dutch oven, melt butter over medium heat. Add garlic; cook 1 to 2 minutes, stirring frequently, until garlic is fragrant.
Add chicken broth, potatoes, frozen corn, ham, 1 tablespoon thyme, the salt and pepper. Heat to boiling; cover and simmer 10 to 15 minutes. Remove from heat. With potato masher, carefully mash potatoes to thicken chowder.
Stir in whipping cream; heat 2 to 3 minutes or until heated through. Garnish with additional thyme leaves.
