Potato Ham Chowder

Servings

15 mins

Prep Time

35 mins

Total Time

Contains Gluten

Amount / Quantity	Ingredients
4 slices	Jones Dairy Farm Dry Aged Bacon, diced
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
1 (6.4 oz.) package	Jones Dairy Farm Ham Slices, diced
	Kosher Salt and Freshly Ground Black Pepper, to taste

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.