Potato Ham Chowder

SERVINGS

4

PREP TIME

15 min

TOTAL TIME

35 min

GLUTEN FREE

NO



You'll love this rich, creamy chowder that combines the comforting flavors of corn, potatoes and hickory smoked Jones ham.


 Enjoy these main ingredient substitutions:

Dry Aged Hickory Smoked Bacon Slices , Dry Aged Cherrywood Smoked Bacon Slices

ingredients
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
DIRECTIONS
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.

Ingredients

Directions

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.