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Warm up with this rich, creamy chowder that combines the comforting flavors of corn, potatoes and both Jones Dairy Farm Dry-Aged Bacon and Hickory Smoked Ham.

Potato Ham Chowder with Crispy Bacon
Dry-Aged Bacon/Hickory Smoked Ham

Potato Ham Chowder with Crispy Bacon
Servings: 435 minutes

  • 4 slices Jones Dairy Farm Dry-Aged Bacon, cut into 1cm pieces
  • 57g unsalted butter
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 260g frozen corn kernels
  • 2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried thyme leaves)
  • 2 tablespoons flour
  • 830ml milk
  • 3 Japanese Danshaku potatoes, peeled and cubed
  • 200g Jones Dairy Farm Hickory Smoked Ham, diced
  • Salt and freshly ground black pepper, to taste
  • 1In large skillet, fry bacon until crispy, about 6-8 minutes. Transfer to paper towel-lined plate; set aside.
  • 2Melt butter in large stockpot or dutch oven over medium heat. Add garlic and onion; cook, stirring frequently, until onions become translucent, about 2-3 minutes.
  • 3Add corn and thyme; cook until fragrant for 1-2 minutes.
  • 4Whisk in flour, cook until lightly browned.
  • 5Gradually add milk, whisking constantly until slightly thickened, about 1-2 minutes.
  • 6Add potatoes and bring mixture to boil. Reduce heat and simmer until potatoes are tender.
  • 7Add Jones Dairy Farm Hickory Smoked Ham, salt and pepper. If chowder is too thick, add more milk as needed.
  • 8Divide soup into each bowl and top with crispy bacon.
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