Preparation Time
- Preparation Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
Ingredients
- 2 stalks celery, chopped
- 2 cups cooked ham, diced
- 3 cups milk
- 6 slices bacon, cooked and crumbled
- Salt and pepper to taste
- 1 onion, chopped
- 5 ½ tablespoons butter, divided
- ⅓ cup all-purpose flour
- 1 bay leaf
- ¾ teaspoon oregano
- 5 medium red potatoes, cubed
- 2 cans (14.5 oz each) chicken broth
- Green onions, chopped, for garnish
- 2 carrots, peeled and diced
- ½ teaspoon dried thyme
- ½ cup sour cream or heavy whipping cream
- 2 cups corn, fresh or frozen
Directions
- Cook Bacon and Vegetables: In a large pot, melt 1 ½ tablespoons of butter over medium heat. Add bacon and cook until crisp. Remove bacon, crumble, and set aside. In the same pot, add onions, celery, and carrots; sauté until softened.
- Make Roux: Add the remaining butter to the pot and stir in flour to form a roux. Cook for 2-3 minutes until golden.
- Add Liquids: Gradually stir in chicken broth, milk, and add bay leaf, oregano, thyme, salt, and pepper. Bring to a boil while stirring frequently.
- Cook Potatoes: Add potatoes and simmer for about 15 minutes, or until potatoes are tender.
- Add Remaining Ingredients: Stir in cooked ham, corn, and crumbled bacon. Cook for another 10 minutes.
- Finish with Cream: Remove from heat, discard bay leaf, and stir in sour cream or cream.
- Garnish and Serve: Garnish with chopped green onions before serving.
Cook Notes
For a thicker chowder, mash some of the potatoes directly in the pot. Adjust seasoning as needed to suit your taste preferences.
Variations
- Keto Version: Substitute cauliflower for potatoes and use heavy cream instead of milk.
- Low-Carb Version: Use low-carb thickening agents like xanthan gum instead of flour, and increase the ham and bacon for more protein.
Nutrition Facts (estimated per serving)
- Calories: 350 kcal
- Protein: 18 g
- Carbohydrates: 33 g
- Fat: 18 g
- Cholesterol: 55 mg
- Sodium: 950 mg
- Fiber: 3 g
- Sugar: 8 g
