Potato Ham Chowder

INGREDIENTS

• 3 Slices, cooked and chopped Bacon

• 1-2 Cups Leftover Ham, diced

• 2 Cups, diced Idaho Potatoes

• 3 1/2 Cups 2% Milk

• 2 tbsp All-Purpose Flour

• 1/2 Bag Frozen Corn

• 1/2 cup diced Carrots

• 1 Tbsp Dried Parsley

• 1 diced Yellow Onions

• 3 Cloves, minced Garlic

• 4 Tbsp Home Churned Unsalted Butter

• Salt and Pepper To Taste

DIRECTIONS

• Heat a large skillet over medium high heat. Add bacon and cook until crispy. Set on a paper towel lined plate. Set aside to cool.

• Heat a large pot on medium heat. Melt butter and add chopped garlic, onions, and corn. Cook until onions become translucent. Approximately 3-4 minutes.

• Stir in flour and cook until lightly browned.

• Gradually stir in milk. Whisk constantly until chowder thickens.

• Peel and dice potatoes.

• Add in potatoes to chowder. Let simmer until potatoes are tender ? about 10-15 minutes.

• Stir in ham.

• Stir in parsley. Salt and pepper to taste.

• If soup is too thick add in more milk until you reach desired consistency.

• Serve warm and topped with bacon.

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