Ham and Bacon Corn Chowder
A hearty soup of potatoes and corn with the smokey flavors of bacon and ham.
Serves: 8
Cook Time: 30 Minutes
Ingredients
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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
Steps
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.
Recipe and photo by Smithfield.
