Servings
Font
Back
4.9 from 60 votes

Potato Ham Chowder

A warm and filling chowder that’s incredibly creamy and rich, perfect for those chilly winter nights!

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6 servings
Course: Soup

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.