Potato Ham Chowder
Hearty, Creamy and Ready in Under 30 Minutes
A rich, milk-based potato and corn chowder built around diced Jones Ham and finished with crumbled Jones Dry Aged Bacon. Fresh thyme and a simple roux give it body and depth without overcomplicating the execution. A reliable comfort classic that holds well and fits any fall or winter menu.
Ingredients
- 4 slices Jones Dairy Farm Dry Aged Bacon, diced
- 1/4 cup unsalted butter
- 2 cloves garlic, minced
- 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
- 7 ounces Jones Dairy Heritage Uncured Ham, diced
- kosher salt and freshly ground black pepper, to taste
Directions
In large skillet, fry bacon 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.
This recipe features
Raw Cherrywood Smoked Bacon – 14/18
This recipe features
Raw Cherrywood Smoked Bacon – 9/11
This recipe features
Heritage Uncured Whole Ham
This recipe features
Raw Cherrywood Smoked Bacon – 14/18
This recipe features
Raw Cherrywood Smoked Bacon – 9/11
This recipe features
Heritage Uncured Whole Ham
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