Farmhouse Ham Chowder
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.