Your cart is empty
Cook
31m
Ingredients
Method
Turn cooking mode on
How to Make Creamy Ham and Corn Chowder
1.
In a large pot, cook your bacon until it’s crispy and golden. Once it’s perfectly crisp, remove it and let it rest on a paper towel, making sure to save the bacon grease in the pot.
5 strips Bacon
2.
Add chopped onion and celery to the bacon fat. Sauté until soft and fragrant, about five minutes. Add the garlic and cook for another minute. Sprinkle in flour, stirring well to coat the veggies and cook off the raw flour taste.
1/2 Onion
2 stalks Celery
2 cloves Garlic
1/4 cup All purpose flour
3.
Slowly whisk in the chicken broth, scraping up any bits stuck to the bottom of the pot. Pour in the cream. Stir in corn, diced ham, potatoes, thyme, oregano, cayenne pepper (optional), and most of the cooked bacon, reserving some for topping.
4 cup Chicken broth
1 cup Heavy cream
2 cup Fresh corn kernels
1 lb Smoked ham
3 large Russet potatoes
1/2 tsp Garden thyme
1/2 tsp Garden oregano
1 pinch Cayenne pepper
4.
Bring the mixture to a gentle boil, then lower the heat and let simmer, partially covered, for 15-20 minutes until the potatoes are tender and the chowder is thick and creamy. Add more broth or water if it becomes too thick.
5.
Taste and season with salt and pepper as needed. Ladle the chowder into bowls and top each with reserved crispy bacon, chopped chives or green onions, and shredded cheddar cheese if desired. Serve and enjoy.
Salt
Pepper
Cheddar cheese
For
6
M
I
5
strips
Bacon, diced
1/2
Onion, medium, diced
2
stalks
Celery, chopped
2
cloves
Garlic, minced
1/4
cup
All purpose flour
4
cup
Chicken broth
1
cup
Heavy cream
2
cup
Fresh corn kernels
1
lb
Smoked ham, diced
3
large
Russet potatoes, peeled & diced
1/2
tsp
Garden thyme, dried
1/2
tsp
Garden oregano, dried
1
pinch
Cayenne pepper, optional
Salt, to taste
Pepper, to taste
Cheddar cheese, grated, for garnish
Only visible to you
Made it?
Cancel
Cook
31m
Ingredients
Method
Turn cooking mode on
How to Make Creamy Ham and Corn Chowder
1.
In a large pot, cook your bacon until it’s crispy and golden. Once it’s perfectly crisp, remove it and let it rest on a paper towel, making sure to save the bacon grease in the pot.
5 strips Bacon
2.
Add chopped onion and celery to the bacon fat. Sauté until soft and fragrant, about five minutes. Add the garlic and cook for another minute. Sprinkle in flour, stirring well to coat the veggies and cook off the raw flour taste.
1/2 Onion
2 stalks Celery
2 cloves Garlic
1/4 cup All purpose flour
3.
Slowly whisk in the chicken broth, scraping up any bits stuck to the bottom of the pot. Pour in the cream. Stir in corn, diced ham, potatoes, thyme, oregano, cayenne pepper (optional), and most of the cooked bacon, reserving some for topping.
4 cup Chicken broth
1 cup Heavy cream
2 cup Fresh corn kernels
1 lb Smoked ham
3 large Russet potatoes
1/2 tsp Garden thyme
1/2 tsp Garden oregano
1 pinch Cayenne pepper
4.
Bring the mixture to a gentle boil, then lower the heat and let simmer, partially covered, for 15-20 minutes until the potatoes are tender and the chowder is thick and creamy. Add more broth or water if it becomes too thick.
5.
Taste and season with salt and pepper as needed. Ladle the chowder into bowls and top each with reserved crispy bacon, chopped chives or green onions, and shredded cheddar cheese if desired. Serve and enjoy.
Salt
Pepper
Cheddar cheese
For
6
M
I
5
strips
Bacon, diced
1/2
Onion, medium, diced
2
stalks
Celery, chopped
2
cloves
Garlic, minced
1/4
cup
All purpose flour
4
cup
Chicken broth
1
cup
Heavy cream
2
cup
Fresh corn kernels
1
lb
Smoked ham, diced
3
large
Russet potatoes, peeled & diced
1/2
tsp
Garden thyme, dried
1/2
tsp
Garden oregano, dried
1
pinch
Cayenne pepper, optional
Salt, to taste
Pepper, to taste
Cheddar cheese, grated, for garnish
Only visible to you
Made it?
Cancel
