Winter is still in full force in the East Coast. To stay warm and appease my husband's meat and potatoes loving belly I try to find recipes to please us both. I tried the below one as it did look tasty. But I think next time I will try cream. It was a bit watery. But still flavorful.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Yield 4 servings
4 slices Jones Dairy Farm Sliced Bacon
1/4 cup unsalted butter
2 cloves garlic
1 1/2 cups frozen corn kernels
2 teaspoons fresh thyme leaves
2 tablespoons all-purpose flour
3 1/2 cups milk, or more, as needed
2 russet potatoes, peeled and cubed
1 (7-ounce) package Jones Dairy Ham Steak, diced
Kosher salt and freshly ground black pepper, to taste
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in corn and thyme until fragrant, about 1-2 minutes.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in ham, salt and pepper, to taste. If the chowder is too thick, add more milk as needed.
Serve immediately, garnished bacon, if desired.