When the air starts turning crisp, the Petersons—the family behind GreenStalk—always reach for this ham chowder recipe. Packed with garden-fresh carrots, sweet onions, and hearty chunks of ham, it’s their go-to way to welcome fall. They always make extra because everyone wants plenty of leftovers, and it’s even better the next day. Pro tip: a side of garlic bread takes it to the next level!
15-20 min
25-30 min
6
Ingredients
- 8 strips of bacon
- 2 medium yellow or sweet onions, chopped or diced
- 4 medium carrots, peeled and chopped or diced (or 3 cups of baby carrots)
- 2 cups of corn
- 3 medium russet potatoes, peeled and diced
- 3 cups chicken stock
- 3 teaspoons Better Than Bouillon (chicken)
- 2 teaspoons pepper (divided)
1 teaspoon garlic powder - 1/4 cup Worcestershire sauce
- 4 cups diced ham
- 6 tablespoons flour
- 1 teaspoon salt
- 3 cups milk
- 3 cups shredded sharp cheedar cheese
- Parsley (to garnish)
Directions
Step 1
Cook bacon until crispy. Chop and set aside.
Step 2
In a Dutch oven, add chicken stock, Better Than Bouillon, pepper, garlic powder, Worcestershire sauce, diced ham, carrots, onions, corn, and potatoes and summer until vegetables are soft.
Step 3
In a separate saucepan, melt butter over low heat. Add flour and stir for 1 minute.
Step 4
Turn heat up to medium and add pepper and milk, stirring until slightly thickened. Add the shredded cheese and stir until melted.
Step 5
In a Dutch oven, turn the heat to low and stir the cheese sauce and half of the bacon into the ham and vegetables. Season to taste with salt and pepper.
Step 6
Garnish with the remainder of the bacon and some parsley. Enjoy!
