Name: Ham and Corn Chowder
Ingredients: 4 strips bacon, cut into pieces.; ½ medium onion, chopped.; 2 celery stalks, chopped.; ¼ cup flour.; 2 garlic cloves, minced.; 4 cups chicken broth.; 1 cup heavy cream.; 2 cups frozen corn.; 1 pound smoked ham, chopped.; 2 large russet potatoes, peeled and diced.; ¼ teaspoon Italian seasoning.; Pinch cayenne pepper (optional).; Salt and pepper to taste.

Ingredients

Scale

4 strips bacon, cut into pieces.
½ medium onion, chopped.
2 celery stalks, chopped.
¼ cup flour.
2 garlic cloves, minced.
4 cups chicken broth.
1 cup heavy cream.
2 cups frozen corn.
1 pound smoked ham, chopped.
2 large russet potatoes, peeled and diced.
¼ teaspoon Italian seasoning.
Pinch cayenne pepper (optional).
Salt and pepper to taste.

Instructions

Fry cut bacon in large pot over medium-high heat until crispy, about 10 minutes. Remove to paper towel, leave fat in pot.
Sauté onion and celery in bacon fat for 5 minutes.
Add flour and garlic, cook 1 minute stirring constantly. Add broth and scrape up brown bits.
Stir in cream, corn, ham, potatoes, seasonings, and most bacon. Save some bacon for garnish.
Bring to boil then reduce to gentle simmer. Cook 15-20 minutes with lid slightly open until potatoes are tender.
Season with salt and pepper. Top with reserved bacon.

Notes

Use low-sodium broth if sensitive to salt.
Soup thickens more the longer it cooks.
Stir occasionally while simmering.

Author: Chef Stella

Nutrition

Calories: 459
Fat: 24 g
Carbohydrates: 43 g
Protein: 21 g