potato and ham chowder

Name: Potato and Ham Chowder
Prep time: 15 min
Cook time: 30 min
Yield: 5
Cuisine: American
Ingredients: 5 slice(s) bacon, diced; 2 tablespoon(s) unsalted butter; 1/2 large onion, diced; 2 clove(s) garlic, minced (i usually use closer to 1 tablespoon); 15 ounce(s) can corn (white or yellow corn); 2 teaspoon(s) dried thyme (or 1/2 tablespoon fresh thyme, chopped; 2 tablespoon(s) all-purpose flour; 5 cup(s) 2% milk; 2 large potatoes, cubed (i like red potatoes and don't peel them, but you can peel the potatoes, if you prefer); 2 1/2 cup(s) cooked ham, diced; 1 1/2 teaspoon(s) salt; 1 1/2 teaspoon(s) black pepper; 1 cup(s) shredded mozzarella cheese; - garlic croutons for garnish (optional)

(2 RATINGS)

43 Pinches 1 Photo

Vickie Parks

Renton, WA

Updated on Oct 1, 2014

I started with my mom's recipe for Ham and Potato Soup, and we've changed it so much over the years that it has transformed into a completely different recipe from my mom's recipe, becoming more of a chowder than a thin soup. And we really like it now. I sometimes top each serving with garlic croutons when I have them, but I usually serve it with Italian rolls or light sandwiches. It goes together quickly, and it's a really delicious chowder that's perfect for those chilly evenings when hot soup is so appetizing and comforting.

Rate

prep time 15 Min

cook time 30 Min

method Stove Top

yield 5-6 serving(s)

Ingredients

5 slices bacon, diced
2 tablespoons unsalted butter
1/2 large onion, diced
2 cloves garlic, minced (i usually use closer to 1 tablespoon)
15 ounces can corn (white or yellow corn)
2 teaspoons dried thyme (or 1/2 tablespoon fresh thyme, chopped
2 tablespoons all-purpose flour
5 cups 2% milk
2 large potatoes, cubed (i like red potatoes and don't peel them, but you can peel the potatoes, if you prefer)
2 1/2 cups cooked ham, diced
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
1 cup shredded mozzarella cheese
- garlic croutons for garnish (optional)

How To Make potato and ham chowder

Step 1

Cook bacon until crisp. Drain on paper towel; set aside.

Step 2

Melt butter in a stockpot or Dutch oven over medium heat. Add onion and garlic, and cook, stirring frequently, 2-3 minutes or until onions are clear. Stir in corn and thyme, and cook 1-2 minutes.
Step 3

Add flour and whisk until lightly browned, about 1 minute. Gradually whisk in milk and cook, whisking constantly, about 1-2 minutes or until slightly thickened.
Step 4

Stir in potatoes. Bring to a low boil, and then reduce heat to low and let simmer 15-20 minutes or until potatoes are tender. Stir in ham, salt, pepper, cheese, and more milk (if needed to reach desired consistency), and cook 2-3 minutes more or until ham and any added milk are thoroughly heated.
Step 5

Serve hot, and garnish servings with crisp bacon pieces and garlic croutons (if using).
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