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

by 12  people

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  • 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 
    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.
Serving Suggestions

Serve with a crisp green salad and crusty bread.
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