Creamy Ham and Potato Chowder

Step 1

In a Dutch oven, cook bacon over medium-high heat until it is golden brown and crispy. Remove bacon from the pan and drain on paper towels. Remove all but 1 teaspoon of the bacon fat from the pan and discard.

Step 2

Melt the butter in the same pan over medium heat and saute onion for 2 minutes, stirring until soft. Add garlic and stir for 1 minute. Add corn, thyme and salt and pepper and continue to toss for 1 - 2 minutes until coated with the butter.

Step 3

Add flour to the pan and whisk over medium heat for 1 minute until flour is cooked. Gradually add the milk and continue to stir until mixture thickens and begins to coat the back of a spoon. Add potatoes and ham and cook on medium for 15 minutes until potatoes are soft. Adjust thickness by adding more milk if you wish.

Step 4

Serve in individual bowls, garnished with the crumbled bacon.