1/2 c. all-purpose flour
1/2 c. onion, chopped
3 garlic cloves, minced
1/4 c. butter or margarine
4 c. water
4 chicken flavored bouillon cubes OR 4 tsp. chicken flavored instant bouillon
1/2 c. carrots, chopped
1/2 tsp. thyme leaves
1 1/2 c. (2 med.) potatoes, peeled, cubed
1/2 tsp. nutmeg
1/8 tsp. pepper
1 bay leaf
1 (17 oz.) can whole kernel corn, undrained
2 c. half & half
1 lb. (3 c.) cooked ham, cubed
2 tbsp. fresh parsley, chopped

Lightly spoon flour into measuring cup; level off. In large saucepan, or Dutch oven, saute onion and garlic in margarine until crisp-tender. Stir in flour. Cook 1 minute, stirring constantly. Gradually stir in 4 cups water and bouillon. Add potatoes, carrots, thyme, nutmeg, pepper and bay leaf. Bring to a boil; reduce heat. Cover; simmer an additional 15 to 30 minutes or until slightly thickened. Add corn. Cover; simmer an additional 20 to 30 minutes or until vegetables are tender. Stir in half and half and ham. Cook until thoroughly heated. Do not boil. Remove bay leaf. Garnish with parsley. Yield: 8 servings (1 1/2 cups each).

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