Potato Ham Chowder
Serves 6
Ingredients
- 4 slices bacon diced
- 2 cloves garlic minced
- 1 onion diced
- 1 ½ cups frozen corn kernels
- 2 teaspoons fresh thyme leaves
- 2 tablespoons all-purpose flour
- 3 ½ cups milk or more, as needed
- 2 russet potatoes peeled and diced
- 8 ounces ham diced
- Kosher salt and freshly ground black pepper to taste
Instructions
- Heat a large stock pot or dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. Reserve bacon grease in the pot.
- Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in corn and thyme until fragrant, about 1-2 minutes.
- Whisk in flour 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 to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in ham, salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
- Serve immediately, garnished with bacon.