Ham and Potato Chowder
 
PREP TIME
COOK TIME
TOTAL TIME
 
This Ham and Potato Chowder is the perfect comfort food meal! It's warm, hearty, and so satisfying!
Author:
Recipe type: Main
Serves: 4-6
INGREDIENTS
  • ¼ cup unsalted butter
  • 1 cup onion, dicd
  • 2 cloves garlic, minced
  • 1½ cups frozen corn kernels
  • 2 tablespoons all-purpose flour
  • 3½ 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
INSTRUCTIONS
  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.
NOTES
- Dice your potatoes small to give them a quick, even cooking time, and test them with a fork to make sure they're tender before finishing the chowder. Mine normally take about 15-18 minutes to cook, but that will vary depending on the size of your potatoes.

- Make sure to stir the chowder frequently during cooking. The bottom of the pot can burn if you're not careful, but frequently stirring will prevent the issue.

- The chowder will thicken once the potatoes are added, but if it gets too thick after cooking, add a little milk to get your desired consistency.
Recipe by Love Grows Wild at https://lovegrowswild.com/2014/10/ham-potato-chowder/