Corn Chowder

I found the original recipe in Babytalk magazine-a yummy healthy recipe for busy moms! It can be made ahead of time and reheated, and the ingredients can be changed to suit your kids' tastes. I cut everything in bitesized pieces for my kids-they like picking out all the colorful vegetables! Also good without the ham, or with bacon instead. I make this a lot, and recently tried it in the crockpot-it took about 7 hours on high.

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• 2 -3  cups chicken broth
• 3  medium potatoes, peeled and chopped
• 2  carrots, peeled and diced
• 1  celery rib, diced
• 1  medium onion, diced
• 1⁄2 red bell pepper, diced (optional)
• 2 -3  garlic cloves, minced
• 10  ounces corn kernels, frozen
• 14 3⁄4 ounces  creamed corn
• 2  cups cooked ham, chopped (or turkey ham)
• 1  tablespoon Dijon mustard
• 1  cup  whole milk
• 1  tablespoon unsalted butter
•  salt and pepper

Directions

1. In a large saucepan combine potatoes, carrots, celery, onion, pepper and garlic. Add broth to cover. Bring to a boil, then reduce heat and simmer 20 minutes, or until veggies are fork tender.
2. Add corn, creamed corn, ham, mustard, milk and butter; simmer another 5 minutes, uncovered.
3. Season to taste with salt and pepper.
4. Garnish with chopped scallions, bacon or shredded cheese.