Potato Ham Chowder
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
30 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
Description
This chowder starts by cooking diced bacon until crisp for smoky fat and flavor, then setting it aside. Butter melts in a pot to sauté minced garlic and diced onions until translucent. Corn kernels and fresh thyme join the pot for a few minutes to release aroma. Flour is whisked in to develop a light roux that thickens the chowder.
Milk is gradually added while whisking to form a creamy base. Diced peeled russet potatoes cook in the liquid until tender, softening the chowder and adding body. Diced ham steak is stirred in, contributing a salty, meaty element alongside the bacon. Salt and freshly ground black pepper adjust seasoning.
The chowder is served hot, sometimes garnished with reserved crispy bacon bits for texture contrast. Adjusting the milk quantity controls thickness, allowing a creamier or brothier finish. This dish is suited for cool weather comfort or anytime a filling, savory soup is desired.
Cooking time may vary based on potato thickness to ensure proper tenderness throughout.
Ingredients
- 4 lices Bacon diced, Jones Dairy Farm sliced
- ¼ cup butter unsalted
- 2 cloves garlic minced
- 1 onion diced
- 1 ½ cups corn kernels frozen
- 2 teaspoons thyme fresh leaves
- 2 tablespoons all-purpose flour
- 3 ½ cups milk or more, as needed
- 2 russet potato peeled and diced
- 1 ham steak 7-ounce package, Jones Dairy Farm, diced
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
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
- Adjust cooking time for potatoes depending on their size and thickness to achieve tenderness without overcooking.
User Reviews
Overall Rating
4.9
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