Featured Pinch Tips Video
ham, cooked and diced
potatoes, peeled and cubed
parsley, fresh and chopped
In a large pot, melt butter and oil over medium heat; saute onion and shallots 5 minutes, until softened not brown.
Add potatoes, 2 cups water, bay leaf, parsley, salt and pepper; bring to boil, reduce heat and simmer 30 minutes until potatoes are JUST tender.
Meanwhile warm milk in saucepan over low heat; add warm milk and corn to chowder and stir well.
Put the flour in small bowl.
Take 3 to 4 tablespoons of hot broth from pot and mix with flour to make a paste; slowly add to pot, whisking to make a smooth soup.
Let soup simmer 3 to 5 minutes until thickened and corn is tender, but not soft.
Remove form heat, stir in basil. Sprinkle with paprika.