Creamy Ham Potato and Corn Chowder!
March 26, 2021 • 0 comments
We hope you love this hearty & flavorful chowder just as much as our family does.
- Prep Time:
- Cook Time:
- Servings: 6
Ingredients
- (2 cups, diced into small cubes) Ham Steak (naturally smoked, uncured)
- (6 slices, cooked & crumbled) Jowl Bacon, Sugar-free
- (5 1/2 tbsp, divided) Butter
- (1.5 cups, diced) Medium yellow onion
- (2, peeled & diced) Carrots
- (2, diced) Celery stalks
- (4 cups) Simple Pork Bone Broth, 32 oz
- (5, diced into 3/4-inch cubes) Medium red potatoes
- (3/4 tsp) Dried Oregano
- (1/4 tsp) Dried thyme
- (1) Bay leaf
- (to taste) Sea salt & freshly ground black pepper
- (1.5 cups) Fresh or frozen corn kernels
- (1/4 cup + 2 tbsp) All-purpose flour
- (3 cups) Milk
- (1/2 cup) Sour cream or heavy cream
- (for topping) Chives
Directions
- In a large pot, melt 1 1/2 Tbsp butter over medium heat. Add onion, carrot, and celery and saute until tender, about 4 minutes. Add broth, potatoes, oregano, thyme, and bay leaf and season with salt and pepper to taste (slightly under-season with salt as the ham and bacon will add more saltiness to soup). Bring mixture to a boil over medium-high heat, then reduce heat to medium, cover with lid and allow to cook until potatoes are very tender, about 17-20 minutes, stirring occasionally. Reduce to warm heat, stir in ham and corn.
- In a medium saucepan, melt remaining 4 Tbsp butter over medium heat. Add flour and cook mixture, stirring constantly, 1 1/2 minutes. While whisking, slowly add in milk, and whisk vigorously to smooth lumps, season with salt and pepper to taste. Bring mixture to a boil and allow to thicken, whisking constantly. Remove from heat, stir in sour cream or cream. Pour and stir milk mixture into soup mixture.
