A warm and filling chowder that’s incredibly creamy and rich, perfect for those chilly winter nights!
4.9 stars (20 ratings)
Ingredients
4slicesJones Dairy Farm Sliced Bacon, diced
¼cupunsalted butter
2clovesgarlic, minced
1onion, diced
1 ½cupsfrozen corn kernels
2teaspoonsfresh thyme leaves
2tablespoonsall-purpose flour
3 ½cupsmilk, or more, as needed
2russet potatoes, peeled and diced
17-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.