soup

Classic Hearty Corn Chowder

3 Tablespoons extra virgin olive oil
1 large onion, diced
3 stalks celery, diced
4 large carrots, diced
1 large fennel bulb, thinly sliced
2 cloves garlic, minced
½ lb diced ham
10 fresh ears of corn, kernels removed and placed into bowl (or a 2lb bag of frozen corn)
3 14 oz cans chicken broth
8 oz sour cream
1 cup half and half

1. Place olive oil into a large dutch oven over medium heat. When hot, add onion, celery, carrots and fennel. Cook and stir for 10-12 minutes or until vegetables are softened. Stir in garlic and ham until combined. Place half of the corn into a food processor and mix until nearly smooth. Pour mixture into pot with whole kernels. Stir in chicken broth, sour cream and half and half. Reduce heat to low. Season with salt, pepper and garlic seasoning according to taste. Simmer on low until ready to serve.