• Cooking Time: 30
  • Servings: 8
  • Preparation Time: 10


  • 1/2 c finely chopped onion
  • 1/2 c finely choppped celery
  • 1/2 c chopped sweet red pepper
  • 2 tablespoons butter
  • 1/4 c all-purpose flour
  • 1 envelope ranch salad dressing mix
  • 4 1/4 cups milk
  • 2 cups frozen cubed hash brown potatoes, thawed
  • 2 cups frozen corn, thawed
  • 2 cups cubed fully cooked ham
  • 1 tsp minced fresh thyme or 1/4 teaspoon dried thyme
  • 2 ounces smoked Gouda cheese, shredded


  • In a large saucepan, saute the onion, celery and red pepper in butter until vegetables are crisp-tender. Stir in flour and dressing mix until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Add the potatoes, corn, ham and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through. Sprinkle with cheese before serving.


Categories: Chowder 

Author Credit: Taste of Home

Website Credit:

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