Potato Ham Chowder Recipe

Potato Ham Chowder


Prep Time

Total Time

Gluten Free


15 min

30 min


Topped with crumbled dry aged bacon and packed with hickory smoked ham, your guests will love this potato chowder recipe.

Dry Aged Fully Cooked Bacon Slices

This recipe is made with

Dry Aged Cherrywood Smoked Bacon, Uncooked

Product Information

You can also make this recipe with

Dry Aged Hickory Smoked Bacon, Uncooked Country Club Boneless Slicing Ham Country Club Boneless Slicing Ham Boneless Glazing Ham


4 slices Jones Dairy Farm Dry Aged Bacon, diced
1/4 cup unsalted butter
2 cloves garlic, minced
1 onion, diced
1 1/2 cups frozen corn kernels
2 teaspoons fresh thyme leaves
2 tablespoons flour
3 1/2 cups milk
2 russet potatoes, peeled and cubed
7 ounces Jones Dairy Farm Ham, diced
Kosher salt and freshly ground black pepper, to taste


Step 1
In large skillet, fry bacon until brown and crispy, about 6-8 minutes. Transfer to paper towel-lined plate; set aside.

Step 2
Melt butter in large stockpot or dutch oven over medium heat. Add garlic and onion; cook, stirring frequently, until onions become translucent, about 2-3 minutes. Add corn and thyme; cook until fragrant, about 1-2 minutes.

Step 3
Whisk in flour, cook until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.

Step 4
Bring mixture to boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in ham, salt and pepper. If chowder is too thick, add more milk as needed. Serve immediately; garnish with additional bacon, if desired.

Get foodservice recipes like these sent to you monthly.