Ham and Bacon Corn Chowder
A hearty soup of potatoes and corn with the smokey flavors of bacon and ham.
Recipe from Smithfield
1/2 pound Smithfield Bacon, cooked crisp and chopped (reserve bacon fat)
1 1/2 cups Smithfield ham, diced
4 medium red potatoes, cubed
1 medium yellow onion, chopped
2 teaspoons dried oregano
2 dashes hot sauce
2 cups chicken stock
3 cups cream-style corn
Salt and pepper to taste
2 cups half-and-half
Chives, chopped for garnish
In a medium stock pot add reserved bacon fat, potatoes, onion, oregano, bacon, and hot sauce. Cook over medium-low heat until onions are translucent. Pour in the chicken stock, corn, and ham. Season with salt and pepper. Bring to a boil, reduce heat to low and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.
In a small saucepan, warm the half-and-half but do not boil. Add the warm half and half to the chowder just before serving. Garnish with chopped chives.
Serve with a crisp green salad and crusty bread.
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