Corn, Ham and Potato Chowder // Easy Step by Step ❤️

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

ham

🥗Healthier: turkey ham

💰Cheaper: bacon

Turkey ham is lower in fat, while bacon adds a smoky flavor

Cut 6 slices of thick cut bacon into small pieces and fry in a hot Dutch oven until crispy.

Prepare chicken broth by adding 4 cups of hot water to a measuring cup and stirring in 4 teaspoons of Better Than Bouillon.

Remove excess grease from the bacon, leaving about 1.5 tablespoons in the pot, then add 2 tablespoons of butter.

Add 1 small chopped onion, 3 chopped green onions, 1.5 cups finely chopped carrots, and 3 chopped celery ribs to the pot, stirring until vegetables sweat and soften.

Make a well in the vegetables and add 3 minced garlic cloves, 1.5 teaspoons dried thyme leaves, and 2 bay leaves, stirring for about 2 minutes.

Season with black pepper and salt, being cautious with the salt due to the ham.

Add 0.5 cup of all-purpose flour gradually, stirring until it thickens and turns golden brown.

Pour in the prepared chicken broth and 3 cups of whole milk, stirring until smooth and combined.

Add 5 ears of fresh corn and 2 medium-sized cubed russet potatoes to the pot, stirring to combine.

Cover the pot and set a timer for 20 minutes to cook until the potatoes are tender.

After 20 minutes, add 1 pound of chopped ham to the pot and cover, cooking for an additional 3 minutes to heat the ham.

Prepare for serving by chopping fresh parsley and getting crusty bread ready for the taste test.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens