°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
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.