Potato, Ham, & Corn Chowder

10m
Prep Time

35-40m
Cook Time

45m
Ready In

Recipe: #21502

October 28, 2015

Categories: Potatoes, One-Pot Meal, Game/Sports Day, Potluck, Sunday Dinner, No Eggs, Wine, Frozen Vegetables, Milk, more

recipe by:
Kchurchill5

"This soup is a very hearty, rich, and flavorful chowder. I like to use hickory smoked bacon if possible; I think it adds a nice flavor to this dish. Also, this is a NO cheese potato soup. You are welcome to use it as a garnish; but, I prefer to keep this recipe - cheese free. It has so much flavor as is; cheese isn't needed. If you want cheese ... serve with a grilled cheese sandwich."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (709.2 g)
Calories 1421.3
Total Fat - 124 g
Saturated Fat - 22.9 g
Cholesterol - 120.1 mg
Sodium - 1826.2 mg
Total Carbohydrate - 48.6 g
Dietary Fiber - 5.2 g
Sugars - 16.5 g
Protein - 31 g
Calcium - 300.9 mg
Iron - 2.7 mg
Vitamin C - 46.3 mg
Thiamin - 0.8 mg

Step 1

Bacon ... Saute the bacon in a large soup pot, with the olive oil on medium heat. And, take your time, so the bacon cooks slowly, and crisps up - Don't rush it (about 7 minutes). Once the bacon is crisp, remove to a plate to cool. The bacon will be used as a garnish; but, the drippings will be used to saute the vegetables.

Step 2

Vegetables ... Add the butter, celery, onion, both potatoes, red bell pepper, and garlic to the same pot with the bacon drippings; and saute on medium heat. We are sweating the vegetables - you don't want them to brown; so, stir often. Add a pinch of salt and pepper; and, cook 5 minutes until the vegetables are slightly tender. Note: Russet potatoes and soft (not waxy like a red potato); and, they tend to break down, which is what you want. The red potato will hold together, giving you a little texture.

Step 3

Roux ... Add the flour to the vegetables; and mix until everything is well combined. Cook 1 minute until you get rid of that 'raw flour' taste. Then, add the wine, scraping up any bits off the bottom; then, the broth. Mix slowly, until you have a creamy consistency.

Step 4

Finish ... Add the milk, thyme, bay leaf, ham, corn; and, stir until combined. Bring to medium heat; DO NOT boil. Then, reduce the heat to a simmer; cover, and cook 15-20 minutes, until all the vegetables are tender. Half way through, season with additional salt and pepper if necessary. Remember, ham and bacon can both be salty; so, go easy. At this point, if you want it a bit thinner chowder; you can add a bit more broth. Personally, I like it thick; it is a chowder after all. By now, the potatoes, should be falling apart; and, they will also help to naturally thicken up the chowder. Add the parsley the last couple of minutes.

Step 5

Serve and ENJOY! ... First; don't forget to remove the bay leaf ... Then, ladle the soup into the bowl; and, top with the chopped bacon (made earlier), and plenty of chopped chives. Perfect to serve with crusty bread and a side salad. You can also add cheese as a garnish; but, I like it without. If you need cheese; try serving a grilled cheese sandwich on the side.