Potato Ham Chowder
 
Prep time
Cook time
Total time
 
A hearty chowder that uses up leftover ham!
Recipe type: Soup
Cuisine: American
Serves: 4
Ingredients
  • 4 slices thick cut bacon
  • 2 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 1 small onion, diced
  • 1½ cups frozen corn kernels
  • ⅔ teaspoon dried thyme
  • 2 tablespoons all purpose flour
  • 3½ cups milk
  • 2 russet potatoes, diced
  • 4 slices of ham (from a spiral cut ham), diced
  • Salt and pepper, to taste
Instructions
  1. Cook bacon according to instructions on the package. Place two paper towels on a plate, place bacon on the plate and blot the grease off of the bacon slices with more paper towels.
  2. In a dutch oven, melt the butter over medium high heat. Add garlic and sauté until fragrant, about 30 seconds. Add the onions and cook until translucent, about 2 minutes. Add the corn and thyme and continue to cook for another minute.
  3. Whisk in the flour and stir to combine. Stir in the milk and simmer until mixture has thickened slightly, about 2 minutes.
  4. Add the potatoes, and increase heat to high. Bring the soup to a boil and simmer the potatoes until they can be easily pierced with a fork, about 15 minutes. Stir in the ham and add salt and pepper to taste.
  5. Crumble bacon slices over each bowl of soup and serve immediately.
Recipe by The Little Chef at http://littlechefblog.com/potato-ham-chowder/