Potato Ham Chowder
User Reviews
4.9
60 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
6 servings
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Course
Soup
Potato Ham Chowder
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A warm and filling chowder that’s incredibly creamy and rich, perfect for those chilly winter nights!
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Ingredients
- 4 lices Jones Dairy Farm Sliced Bacon diced
- ¼ cup unsalted butter
- 2 cloves garlic minced
- 1 onion diced
- 1 ½ cups frozen corn kernels
- 2 teaspoons fresh thyme leaves
- 2 tablespoons all-purpose flour
- 3 ½ cups milk or more, as needed
- 2 Russet potatoes peeled and diced
- 1 7-ounce package Jones Dairy Ham Steak, diced
- Kosher salt and freshly ground black pepper to taste
Instructions
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
- Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in corn and thyme until fragrant, about 1-2 minutes.
- Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
- Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.* Stir in ham, salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
- Serve immediately, garnished with bacon, if desired.
Notes
- *Cooking time may need to be adjusted depending on the thickness of the potatoes.
- *Cooking time may need to be adjusted depending on the thickness of the potatoes.
Genuine Reviews
User Reviews
Overall Rating
4.9
60 reviews
Excellent
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