Here's a smart way to use leftover holiday ham: add it to potato and corn chowder!
4 strips of bacon
425 grams cream style corn
1 Fry bacon in a large pan or stockpot until crisp, using as little oil as possible. Transfer to a plate and set aside.
2 Using the same pan with bacon oil, sautè onions. Add potatoes and cook for 2 minutes.
3 Add chicken stock and bring to simmer until potatoes for 15 minutes or until tender.
4 Add in cream style corn, heavy cream, and ham. Season soup with salt and pepper to taste. Simmer until liquid has reduced to half.
5 Top with crispy bacon bits and green onions before serving.
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