What to do with Easter leftovers? We have just the thing… a nice chowder.
Most people will make a split pea soup but honestly I am not much on pea soup or legumes, so I prefer a chowder style.
Ham, potato and Corn chowder
- 4 slices 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 all-purpose flour
- 3 1/2 cups milk, or more, as needed
- 2 russet potatoes, peeled and cubed
- Leftover spiral ham diced
- Kosher salt and freshly ground black pepper, to taste
- Minced scallions or chives- garnish
· Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
· Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in corn and thyme until fragrant, about 1-2 minutes.
· Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
· Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in ham, salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
· Serve immediately, garnished with bacon and scallions