BACON, HAM AND CORN CHOWDER - AMAZING!!

A must have comfort meal - Perfect for a cold winter day.  As always, I took a couple of recipes and incorporated my own cooking flare - simplified the recipe and practiced making it a few times.  You may find a recipe that is close - but not as good as this one!!

PS - This is not weight watcher friendly!

Bacon, Ham and Corn Chowder Recipe

- 5 Thick Cut Bacon Slices (Chopped)
- 1 Medium Yellow Onion (Finely Diced)
- 2-3 Stalks of Celery (Finely Diced)
- 1 or 2 T of Minced Garlic (To Your Taste) or 2 Garlic Cloves if you choose
- 1 stick of Real Butter (Unsalted is best for this recipe)
- 6 Large Red Skin Potatoes - (Diced into Bite Size Pieces) Small Pieces are Important!
- 2 (14.5 oz) cans of Sweet Corn (Drained)
- 1 Ham Steak (cubed) - Turkey Ham can be substituted
- 8 oz Original Cream Cheese (Must be room temp) - Buy two packages just in case!
- 1 can Condensed Cream of Celery Soup
- 2 T of Cooking Sherry (Can substitute with 1/2 Cup of White Wine)
- 4 Cups of Water
- 3 Chicken Bouillon Cubes (Low Sodium can be substituted because of  the salty ham/bacon.)
- 3 Bay Leaves
- 2 T of Italian Seasoning (More or Less to Taste)
- 2 T of Parsley - (More or Less to Taste - I like more - Fresh Parsley is also really good!)
- Black Pepper and Salt to Taste

I use a large cast iron soup pot, but any large cooking pot should work.

1.  In a large soup pot - Melt 2 Tablespoons of Butter on Medium Heat.  Add in Chopped Bacon, Onions, Celery and Garlic.  Sprinkle with 1 Tablespoon Parsley and 1 Tablespoon Italian Seasoning and Black Pepper.  Cook the bacon stirring often with a wooden spoon.  (Wooden Spoon is only important if you are using a cast iron pot.)



2.  Once Bacon is cooked and crispy, and you have a good amount of fat on bottom of pan, stir in 2 Tablespoons of Cooking Sherry.  Make sure to mix well and scrape any bits from bottom of the pan.  Cook for 2-3 Minutes.


3.  Add in Ham and Corn - Stir Well

4. Add in Potatoes - Stir Well


5.  Add in Cream of Celery Soup, 1 package of the room temperature Cream Cheese diced - Stir Well

6.  Add in 4 cups of Water and Chicken Bouillon Cubes.  Add Bay Leaves. Sprinkle with Fresh Ground Pepper and Remaining Parsley and Italian Seasoning. Feel free to add more to taste.  Add remaining butter and Stir Well.

7. Lower Temperature to Low Setting.  Cover and Cook for an hour.  Stir occasionally to ensure mixture melts/mixes well.  (After an hour, remove lid and taste for seasonings.  Add more to taste.) Every recipe I have looked at, says to add salt, BUT, I don't.   I think the other seasonings do a great job.  Soup is cooked when potatoes are soft and everything is mixed/melted together.  If the soup is to runny or to chicken soup tasting - add the 2nd package of cream cheese.  I sometimes get carried away with the water.)  This should be a thick and creamy soup.  I always let it simmer for an extra 1/2 hour.  Remove Bay Leaves and Serve.

This is one of my favorite soups.  It is rich, full of texture and taste.  It is amazing that day - but even better the next day!  I encourage you save some of the leftovers for lunch the next day.  Or cook at night and warm up the next day. It will be a thicker consistency the next day but the flavors mix together making it really good.  I serve with garlic bread or warm crusty bread.  (Day Old Jimmy Johns Bread sliced and placed in the oven with butter WORKS great!)

ENJOY!! 

Feel free to comment and let me know what you think!!  Melissa