Ham And Corn Chowder Recipe

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Ingredients

  • 4 slices of bacon finely chopped
  • 1/2 medium onion finely chopped
  • 2 celery stalks finely chopped
  • 1/4 cup all-purpose flour
  • 2 cloves garlic minced
  • 4 cups chicken broth or stock
  • 1 cup heavy cream
  • 2 cups frozen corn kernels
  • 1 pound smoked ham finely chopped
  • 2 large Russet potatoes peeled and diced
  • A dash of Italian seasoning
  • A pinch of cayenne pepper optional
  • Salt and pepper to taste

Instructions

  • Start by finely chopping the bacon. In a large pot over medium-high heat, cook the bacon until crisp, about 10 minutes.
  • While the bacon cooks, prepare the onion, celery, ham, and potatoes by chopping them as specified.
  • Once the bacon is crisp, remove it from the pot and set aside on a plate lined with paper towels. Keep the bacon fat in the pot.
  • Add the chopped onion and celery to the pot. Sauté for about 5 minutes.
  • Stir in the flour, cooking and stirring constantly for about one minute.
  • Add the minced garlic, then pour in the chicken broth. Stir well to dissolve the flour and incorporate any bits from the bottom of the pot.
  • Add the heavy cream, frozen corn, chopped ham, diced potatoes, Italian seasoning, and cayenne pepper. Return most of the cooked bacon to the pot, reserving some for garnish. Increase the heat to bring the mixture to a boil, then reduce to a simmer.
  • Simmer the soup until the potatoes are tender, about 15-20 minutes, stirring occasionally. The soup will thicken as it cooks.
  • Before serving, season with salt and pepper. Garnish with the reserved crispy bacon.
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