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Smokey Ham, Potato and Corn Chowder

Smokey Ham, Potato and Corn Chowder

Smokey Ham, Potato and Corn Chowder

SERVINGS: 8 servings

INGREDIENTS


  • 1 HORMEL® CURE 81® Classic Ham Steak, cubed
  • 3 slices of HORMEL® BLACK LABEL® Thick Cut Bacon, chopped
  • 1 medium yellow onion, finely chopped
  • 6 large red skin potatoes, diced
  • (3) 10 oz. cans of sweet corn, drained
  • 2 garlic cloves, minced
  • 2 tablespoons of butter
  • 8 oz. original cream cheese, softened
  • 1 can condensed cream of celery soup
  • ½ cup white wine
  • 2-3 chicken bouillon cubes
  • 4 cups water
  • 2 tablespoons Herbs de Provence
  • 3 bay leaves
  • salt and pepper to taste
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DIRECTIONS


1. In large cast iron soup pot, melt two tablespoons butter on medium-high heat. Add chopped bacon and cook until crisp.
2. Add in the white wine to scrape up the bits from the bottom of the pot. Add onion and garlic, and cook for 2 to 3 minutes.
3. Add ham and corn. Cook for another 2 to 3 minutes.
4. Add potatoes, cream cheese, and cream of celery soup.
5. Reduce heat to low. Add Herb de Provence, bay leaves, chicken bouillon cubes, salt, pepper, and water.
6. Cover and cook for 1 hour on low.
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