Corn Chowder with Ham

In large sauce pan, combine corn, broth, onion, potato, peppers, marjoram and salt and pepper. Bring to a boil, lower the heat and simmer, covered, for 10 minutes or until potato is almost tender, stirring occasionally.

In a small bowl, whisk milk and flour. Stir into the corn mixture.

Cook, stirring constantly for 2 minutes or until thickened and bubbly. Stir in ham and cook for 2 minutes more until heated through. I usually add more milk, because it’s a bit too thick this way. Serves 4-6.