HAM AND POTATO CHOWDER

By RoketJSquerl

Ingredients

• 1/4 cup unsalted butter
• 1 cup onion, dicd
• 2 cloves garlic, minced
• 1 1/2 cups frozen corn kernels
• 2 tablespoons all-purpose flour
• 3 1/2 cups 2% milk
• 2 russet potatoes, peeled and diced
• 2 teaspoons fresh thyme leaves
• 1 pound ham steak, diced
• 1 cup sharp cheddar cheese, shredded
• 1 pound bacon, cooked and crumbled
• salt and pepper, to taste

Details

Servings 4
Preparation time 10mins
Cooking time 40mins
Adapted from lovegrowswild.com

Preparation

Step 1

Melt butter in a large stockpot or Dutch oven over medium heat. Add the onion and garlic and cook, stirring frequently, until tender, about 2-3 minutes. Add the corn and the flour and cook, stirring frequently, about 1 minute. Pour in the milk and cook, stirring constantly, until slightly thickened, about 3-5 minutes. (It won't be super thick yet at this point) Stir in the potatoes and thyme. Bring to a boil and reduce heat to a simmer. Continue to cook about 15-18 minutes until the potatoes are tender. Stir in the ham and cheese and season with salt and pepper to taste. Serve immediately and garnish with bacon.