Potato Ham Chowder
The Chowder That Tastes Like It Simmered All Afternoon
This is the chowder you make when the temperature drops and you need dinner on the table in 35 minutes. Jones Dairy Farm Breakfast Ham Slices and Dry Aged Bacon go into a creamy base of milk, russet potatoes, sweet corn, garlic, onion, and fresh thyme, thickened just enough to coat a spoon. It serves four, comes together in one pot, and reheats beautifully the next day. Finish each bowl with extra crumbled bacon and you won’t hear a single complaint.
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
- 1 (6.4 oz.) package Jones Dairy Farm Breakfast Ham Slices, 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.
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