Ham and Potato Corn Chowder

Ham and Potato Corn Chowder 3 tablespoons oil or butter 1 onion, diced 2 carrots, diced 2 stalks celery, diced 2 cloves garlic, chopped 1 teaspoon thyme, chopped 1/4 cup flour (or rice flour for gluten free) 2 cups ham broth or chicken broth 2 cups milk 1 1/2 pounds potatoes, diced small and optionally peeled 8 ounces ham, diced 1 cup corn salt and pepper to taste Heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 8-10 minutes. Mix in the garlic, thyme and flour and cook until the flour is lightly browned, about 2-3 minutes. Slowly stir in the broth, deglazing the pan as you go, add the milk and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-12 minutes. Add the ham and corn, cook until heated and season with salt and pepper.