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Showing posts from February, 2016

Potato & Ham Chowder

4 slices bacon, diced
1/4 cup butter
2 cloves garlic, minced
1 onion, diced
1 1/2 cups frozen corn kernels
2 teaspoons fresh thyme leaves
2 tablespoons all-purpose flour
3 1/2 cups milk, or more, as needed
2 russet potatoes, peeled and cubed small
1/2 cup cubed ham
Kosher salt and freshly ground black pepper, to taste

Cook bacon how you prefer. I prefer to put on a wire rack on a cookie sheet and place in a 425 oven for about 12 minutes. Comes out nice and crispy. Transfer to a paper towel-lined plate; set aside.

Melt butter in a large stockpot or Dutch oven over medium heat. 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. Stir in flour until well blended then whisk in milk, and cook, whisking constantly, until slightly thickened. Stir in potatoes.

Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in ham, chopped up bits of …