Creamy Ham and Potato Chowder - I've Been Making This For Over 30 Years!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Start by heating 2 tablespoons of bacon grease in a Dutch oven.

Add 1/4 cup of flour to the bacon grease and stir for a couple of minutes to create a roux.

Slowly add 4 cups of chicken broth to the roux while stirring until well combined.

Add 2 and 1/2 cups of cubed potatoes (skin on) and 1 cup of sliced carrots to the mixture.

Season with 1 teaspoon of a salt and pepper blend and stir to combine.

Cover and cook on medium to medium-high heat for 15-20 minutes, checking the veggies for tenderness.

After about 15 minutes, add 2 tablespoons of dried onion (or 1 medium onion if using fresh) and stir.

Add 1/2 teaspoon of Italian seasoning, 1 teaspoon of parsley, and 2-3 teaspoons of minced garlic, then stir again.

Cover and cook for an additional 5 minutes to allow flavors to meld and vegetables to finish cooking.

Check the vegetables for tenderness using a fork; they should be cooked through after a total of 20 minutes.

Add 1 cup of corn (fresh or frozen) to the pot and stir to combine.

Finish with heavy cream to achieve a creamy consistency (amount not specified).

Serve with cooked bacon as a topping.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens