Ingredients
- 7 ounces cooked ham (diced, you can use leftover ham, buy it diced; or get thick deli ham - and dice it yourself, 1 1/4 cups diced)
- 4 to 5 ounces bacon (4-5 slices, thick cut smoked or hickory bacon, diced, the bacon drippings are used to saute the vegetables; the bacon itself is used as a garnish)
- 16 ounces potatoes (2 large russet potatoes, peeled and small diced)
- 6 ounce potato (1 medium red skinned potato, peeled and diced)
- 1 1/2 cups whole kernel (I used frozen corn, thawed)
- 1 celery rib, diced
- 1 large yellow onion, diced
- 2 garlic cloves, minced
- 1 small red bell pepper (small diced)
- 3 1/2 cups whole milk
- 1/4 cup butter
- 1 cup chicken broth
- 1/4 cup dry white wine
- 3 tablespoon fresh parsley, chopped
- 1 teaspoon dried thyme
- All purpose no-salt seasoning (like Ms. Dash, 1/2 teaspoon)
- 1 bay leaf
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- Kosher salt, to taste
- Pepper, to taste
- Garnish
- Bacon (cooked from above)
- Chives, fine diced
How to Make
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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.
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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.
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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.
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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.
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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.
We hope you enjoy this recipe!
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