Ham & Tater Chowder

  • 4 slices thick-cut bacon, diced
  • 2 cloves garlic, minced
  • 1 medium onion, diced
  • 1 cup frozen corn kernels
  • 1 tsp. dried thyme
  • 3-4 large red-skinned potatoes, washed well and cubed
  • 2 c. milk
  • 1 c. half & half
  • 1/2 c. sour cream
  • 2 T. cornstarch plus 1/3 c. water
  • 2 c. diced ham
  • Kosher salt and freshly ground black pepper, to taste

Heat a stockpot over medium high heat. Add the bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

Lower the heat to medium and add the garlic and onion to the bacon grease in the pot. Cook, stirring frequently, until the onions become translucent, about 2-3 minutes. Stir in the corn, thyme, and potatoes until fragrant, about 1-2 minutes.

Add the milk, half & half, and sour cream; stir to combine. Bring the pot to a boil; reduce the heat and simmer until the potatoes are tender, about 12-15 minutes. Add the cornstarch and water mixture and stir constantly until the chowder thickens. Increase the temperature slightly if this doesn't happen within a couple of minutes. Stir in the ham, salt, and pepper, to taste. If the chowder is too thick, add more milk as needed until the desired consistency is reached. Serve, garnished with bacon.

  • Yields: 4-6 servings
  • Preparation Time: 35 minutes
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