Ingredients:
- 3 tablespoons oil or butter
- 1 onion cut into cubes
- 2 chopped carrots
- 2 celery stalks diced
- 2 cloves minced garlic
- 1 teaspoon minced thyme
- 1/4 cup flour (or gluten-free rice flour)
- 2 cups pork broth or chicken broth
- 2 cups milk (or heavy cream)
- 1 1/2 pounds sweet potatoes, diced and optional peeled
- 8 ounces pork cut into cubes
- 1 cup corn
- Salt and pepper to taste
Instructions :
Heat the oil in a large saucepan over medium heat, add the onions, carrots, and celery and cook until soft, about 8-10 minutes.
Combine garlic, thyme, and flour, and cook until flour is slightly brown, about 2-3 minutes.
Slowly stir in the broth, stirring the skillet as you go, add the milk and potatoes, bring to a boil, reduce heat and simmer until potatoes are tender, about 10-12 minutes.
Add pork and corn and cook until heated through and season with salt and pepper.
Enjoy !
