4 slices Jones Dairy Farm Dry Aged 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 flour
3 1/2 cups milk
2 russet potatoes, peeled and cubed
1 (7 oz) package Jones Dairy Farm Ham Steak, diced
Kosher salt and freshly ground black pepper, to taste
In large skillet, fry bacon according to package directions until brown and crispy, about 6-8 minutes. Transfer to paper towel-lined plate; set aside.
Melt butter in large stockpot or dutch oven over medium heat. Add garlic and onion; cook, stirring frequently, until onions become translucent, about 2-3 minutes. Add corn and thyme; cook until fragrant, about 1-2 minutes.
Whisk in flour, cook 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 mixture to boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in ham, salt and pepper. If chowder is too thick, add more milk as needed.
Serve immediately; garnish with additional bacon, if desired.