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.

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?

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

Yield: 6 servings

Prep: 15 minutes minutes

Cook: 30 minutes minutes

Total: 45 minutes minutes

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

4.9 stars (20 ratings)

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Ingredients

• 4 slices 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

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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.

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