Ingredients
1/2 cup finely chopped onion1/2 cup finely chopped celery1/2 cup chopped sweet red pepper2 tablespoons butter1/4 cup all-purpose flour1 envelope ranch salad dressing mix4-1/4 cups whole milk2 cups frozen cubed hash brown potatoes, thawed2 cups frozen corn, thawed2 cups cubed fully cooked ham1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme1/2 cup shredded smoked Gouda cheese
Preparation
In a large saucepan, saute the onion, celery and red pepper in butter until crisp-tender. Stir in flour and dressing mix until blended; gradually stir in milk. Bring to a boil; cook and stir until thickened, about 2 minutes.
Add the potatoes, corn, ham and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes to allow flavors to blend. Stir in cheese until blended.
