Ham and Bacon Corn Chowder
Recipe from Smithfield

A hearty soup of potatoes and corn with the smokey flavors of bacon and ham.


Ham and Bacon Corn Chowder

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Ingredients
  • 1/2  pound
    Smithfield Bacon, cooked crisp and chopped (reserve bacon fat)
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  • 1 1/2  cups
    Smithfield ham, diced
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  • 4  medium
    red potatoes, cubed
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  • 1  medium
    yellow onion, chopped
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  • 2  teaspoons
    dried oregano
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  • 2  dashes
    hot sauce
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  • 2  cups
    chicken stock
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  • 3  cups
    cream-style corn
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  •  
    Salt and pepper to taste
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  • 2  cups
    half-and-half
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  •  
    Chives, chopped for garnish
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Directions
1.
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.
2.
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.

Serving Suggestions
Serve with a crisp green salad and crusty bread.
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