Hearty Ham & Corn Chowder



3/4-1lb bacon
6 TBSP Butter
1 C. All Purpose Flour
6 C. Milk
6 C. Potatoes, peeled & cubed
4 C. Ham, cubed
12 oz frozen/canned corn
1 small white onion, diced
1 clove garlic
3-4 TBSP parsley
2 TBSP olive oil/lard
S&P to taste
Large skillet/ Lg. stock pot



1. In a large skillet, fry bacon until crispy. (I like to pre-cut bacon, since it will be crumbled it will cook faster this way.) Remove bacon from pan & set aside, leaving bacon drippings in pan. Turn heat to low and melt butter in bacon drippings. Add flour a little at a time and stir in until a paste forms. Cook paste briefly 1-2 min stirring constantly to cook off flour taste. Whisk milk into flour paste slowly and heat over medium, stir often until paste dissolves & sauce/rue beings to thicken.

2. Meanwhile, in a large soup pot, saute onions in oil until translucent. Add potatoes & enough water to just cover potatoes & bring to a boil over high heat. Lower heat once it comes to a boil and cook until potatoes are just under done, being careful to not over cook them. 

3. Add the diced ham & the corn to the potatoes along with spices. Chop the crisp bacon up into tiny pieces if not pre-cut, and add to the soup. Pour in rue sauce & simmer over low heat for about 30 minutes, stirring occasionally. If chowder seems too thick after it simmers add milk/water and continue to simmer. 

Pairs well with fresh sourdough! I top mine with sour cream, shredded cheese, and scallions. 



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