Creamy Comfort Corn Chowder - cooking recipe

Ingredients

2 large carrots, Chopped
5 stalks celery, Chopped
3 medium onions, Chopped
1/3 cup fresh thyme
1/2 teaspoon white pepper
1 1/2 teaspoons kosher salt
12 cups chicken stock
1/4 cup butter
1/2 cup flour
1 (16 ounce) can cream-style sweet corn
8 ounces ham steaks, Cubed
12 ounces frozen corn
5 medium potatoes, Chopped
1/8 teaspoon cayenne pepper
1/2 quart heavy cream

Preparation

1. In stock pot, bring to a boil carrots, celery, onions, thyme, white pepper, salt, and chicken stock, reduce heat, cover and simmer for 1 hour.
2. Prepare Roux: Melt butter; whisk in flour until smooth paste.
3. To stock pot, add creamed-style corn, ham, potatoes, cayenne; bring back to simmer.
4. Stir in roux; simmer/low boil covered 20 minutes.
5. To stock pot, add heavy cream and frozen corn; return to boil and simmer uncovered 15 minutes, stirring occasionally.