Ingredients
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2 cups cooked ham, diced into small cubes (left-over ham roast or ham steak works)
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6 slices bacon, cooked and crumbled
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5½ Tbsp butter, divided
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1 medium yellow onion, diced (~1½ cups)
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2 carrots, peeled and diced (~¾ cup)
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2 celery stalks, diced (~¾ cup)
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2 (14.5 oz) cans low-sodium chicken broth
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5 medium red potatoes (~1¾ lb), diced into ¾-inch cubes
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¾ tsp dried oregano
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½ tsp dried thyme
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1 bay leaf
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Salt and freshly ground black pepper, to taste
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2 cups fresh corn (or frozen)
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⅓ cup all-purpose flour
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3 cups milk
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½ cup sour cream or heavy cream (either version works)
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Chopped green onions or chives, for serving
Instructions
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Prepare the base: In a large pot over medium heat, melt 1½ Tbsp butter. Add the onion, carrot and celery and sauté until tender, about 4 minutes. Then stir in the chicken broth, potatoes, oregano, thyme and bay leaf. Season lightly with salt and pepper.
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Simmer the potatoes: Bring the mixture to a boil over medium-high heat, then reduce to medium, cover and cook (stirring occasionally) until the potatoes are nearly tender, about 15 minutes.
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Add ham and corn: Stir in the diced ham and corn, and cook for about 5 more minutes or until the potatoes are fully tender.
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Make the creamy roux: Meanwhile, in a separate medium saucepan over medium heat, melt the remaining 4 Tbsp butter. Add the flour and cook, stirring constantly, for about 1½ minutes. While whisking, slowly pour in the milk and whisk vigorously until smooth and thickened. Season with a bit of salt and pepper.
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Finish the chowder: Remove the milk mixture from heat and stir in the sour cream or heavy cream. Pour this creamy mixture into the soup pot once the potatoes are tender. Stir gently to combine.
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Serve warm: Dish out the chowder into bowls, and top with the crumbled bacon and chopped green onions or chives. Enjoy immediately.
- Prep Time: 10 minutes
- Cook Time: 25 minutes (plus preliminary bacon cook)