Potato Ham Chowder
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 4 slices | |
| 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 |
| 7 ounces | Jones Dairy Farm Ham, diced |
Kosher Salt and Freshly Ground Black Pepper, to taste |
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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.
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