Potato Ham Chowder
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
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.