Yield: Serves 6 | Prep Time: 10 minutes | Cook Time: 1 hour
Nothing beats a pub atmosphere with the dimmed lighting, rowdy chatter, and relaxed vibe. The food itself can’t be beat, either. It’s a bit indulgent and greasy but always completely satisfying. I sought to create a chowder that would be worthy of making its way onto a pub menu. The chopped bacon on top adds a nice crunch that pairs nicely against the creaminess of the broth, creating the cozy, comforting dish I wanted.
INGREDIENTS
4 tablespoons (½ stick) unsalted butter
1 onion, diced
2 celery stalks, chopped
2 garlic cloves, minced
4–5 Yukon Gold potatoes, diced
1½ cups frozen corn kernels
1 (8-ounce) ham steak, cubed
2 teaspoons fresh thyme leaves
Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour
2 cups vegetable broth
3½ cups whole milk
Chopped scallions, for garnish
Cooked bacon, crumbled, for garnish
DIRECTIONS
1. In a large pot, melt the butter over medium heat. Stir in the onion and celery and cook until the onion is translucent and the celery begins to soften. Add the garlic, stir, and cook until fragrant.
2. Add the potatoes, corn, ham, and thyme to the pot. Season with salt and pepper. Stir in the flour and cook for 1 to 2 minutes. Add the broth and bring to a boil. Reduce the heat to low and simmer gently, until the potatoes are tender, about 45 minutes.
3. Remove from the heat and stir in the milk. Cook until the soup begins to bubble again.
4. Ladle into bowls, garnish with scallions and bacon, and serve.