Creamy Ham and Corn Chowder with Bacon and Potatoes (Print version)
A cozy one-pot ham and corn chowder with crispy bacon, tender potatoes, sweet corn, and a creamy broth.
# Ingredients:
For the chowder
01 -
6 slices bacon, chopped
02 -
1 tablespoon unsalted butter
03 -
1 medium yellow onion, diced
04 -
2 celery ribs, diced
05 -
1 large carrot, peeled and diced
06 -
3 cloves garlic, minced
07 -
1/3 cup (42 g) all-purpose flour
08 -
1/2 teaspoon dried thyme
09 -
1/4 teaspoon black pepper, plus more to taste
10 -
4 cups (960 ml) low-sodium chicken broth
11 -
1 1/2 cups (360 ml) whole milk
12 -
1 3/4 lb (800 g) Yukon gold potatoes, cut into 3/4-inch cubes
13 -
1 bay leaf
14 -
2 cups (300 g) cooked ham, diced
15 -
2 cups (300 g) corn kernels, fresh or frozen
16 -
1/2 cup (120 ml) heavy cream
17 -
Salt, to taste
For serving
18 -
2 tablespoons chopped fresh chives or green onions
19 -
Extra black pepper
# Instructions:
01 -
Place the chopped bacon in a Dutch oven over medium heat. Cook until crisp, 6-8 minutes. Transfer the bacon to a paper towel and leave about 2 tablespoons of drippings in the pot.
02 -
Add the butter, onion, celery, and carrot to the bacon drippings. Cook for 5-6 minutes, stirring often, until the onion is translucent and the vegetables begin to soften.
03 -
Stir in the garlic, flour, thyme, and black pepper. Cook for 1 minute, stirring constantly, until the flour coats the vegetables and no dry patches remain.
04 -
Slowly whisk in the chicken broth, then the milk. Add the potatoes and bay leaf. Bring to a gentle simmer and cook for 15-18 minutes, stirring now and then, until the potatoes are almost tender.
05 -
Stir in the diced ham and corn. Simmer for 5-7 minutes more, until the potatoes are tender and the ham is hot.
06 -
Remove the bay leaf. Lower the heat and stir in the heavy cream. Taste before adding salt. Ladle into bowls and top with the crisp bacon, chives, and extra black pepper.
# Good to know:
01 -
Use fully cooked ham, such as leftover baked ham or ham steak.
02 -
Taste before salting because bacon, ham, and broth vary a lot.
03 -
Best served warm right after the cream is added.