Potato Ham Chowder

15 mins
Prep Time
27 mins
Total Time
Gluten Free Icon
Contains Gluten


Amount / QuantityIngredients
4 slices

Jones Dairy Farm Dry Aged Bacon, diced

1/4 cup

Unsalted Butter

2 cloves

Garlic, minced


Onion, diced

1 1/2 cups

Frozen Corn Kernels

2 teaspoons 

Fresh Thyme Leaves

2 tablespoons


3 1/2 cups



Russet Potatoes, peeled and cubed

7 ounces

Jones Dairy Farm Ham, diced

Kosher Salt and Freshly Ground Black Pepper, to taste


  1. In large skillet, fry bacon until brown and crispy, about 6-8 minutes. Transfer to paper towel-lined plate; set aside.

  2. 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.

  3. 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.

  4. 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.

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