Potato Ham Chowder

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

Potato Ham Chowder - A warm and filling chowder that's incredibly creamy and rich, perfect for those chilly winter nights!

I hope you’re not getting tired of all these soup recipes I’ve been posting lately. I promise you, once the new year hits, it’ll be salad/quinoa galore here at Damn Delicious but until then, let’s talk soup.

Potato Ham Chowder - A warm and filling chowder that's incredibly creamy and rich, perfect for those chilly winter nights!

Potato Ham Chowder - A warm and filling chowder that's incredibly creamy and rich, perfect for those chilly winter nights!

Potato Ham Chowder - A warm and filling chowder that's incredibly creamy and rich, perfect for those chilly winter nights!

Potato Ham Chowder - A warm and filling chowder that's incredibly creamy and rich, perfect for those chilly winter nights!

Now I don’t know about you guys but chowders are one of my favorite kind of soups. They’re so incredibly creamy and rich, perfect for those chilly nights sitting in front of a fireplace and slurping on a bowl of soup. Now I don’t actually have a fireplace but a girl can dream, right?

Potato Ham Chowder - A warm and filling chowder that's incredibly creamy and rich, perfect for those chilly winter nights!

No, but really, this soup is a wonderful way to use up your leftover Christmas ham but if you don’t have a giant 16-lb ham nearby, you can always use a ham steak as well. And don’t forget that crisp crumbled bacon for that added smokiness. After all, bacon is always needed as a garnish, right?

Potato Ham Chowder

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

Ingredients:

  • 4 slices Jones Dairy Farm Sliced Bacon, diced
  • 1/4 cup unsalted butter
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 1/2 cups frozen corn kernels
  • 2 teaspoons fresh thyme leaves
  • 2 tablespoons all-purpose flour
  • 3 1/2 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

Directions:

  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.

*Cooking time may need to be adjusted depending on the thickness of the potatoes.

Disclosure: This post is sponsored by Jones Dairy Farm. All opinions expressed are my own.