Recipe
BourbonRidge® Ham and Bacon Corn Chowder (World Cup)
Ingredients
16oz
Product:11069 Bold BourbonRidge Smoked Uncured Ham, diced8slices
Boar's Head® Applewood Smoked Bacon, cooked and drained5oz
Boar's Head® Pecorino Romano, P.D.O., grated1each
Vidalia onion, medium dice2cups
Chicken stock3cups
Sweet Corn, White1lb
Yukon Gold Potato, medium dice10sprigs
Thyme, fresh, minced2each
Turkish Bay Leaves to taste
Flaky sea salt (i.e. Maldon Salt), To taste to taste
Freshly Cracked Black Pepper, To taste2cups
Scalded Cream2tbsp
Butter1each
Garlic clove, minced1cup
White Wine, preferably Chardonnay4each
Green Onion or Scallion, slicedInstructions
- 01In a large skillet, cook bacon over medium heat until crisp stirring occasionally.
- 02Remove bacon with a slotted spoon and drain on paper towels, reserve 1 1/2 teaspoons of the drippings. Discard the rest.
- 03Add the chopped Vidalia onion to the pan and stir over medium heat until translucent.Add the butter garlic, thyme and bay leaves.
- 04Place the diced potatoes in a large soup pot and cover with water.
- 05Ploce over high heat and bring to a boil, reduce heat to medium and cook, uncovered, 10 to 15 minutes or until tender
- 06Drain the potatoes, reserving one cup of the potato water.
- 07Add the corn, cream, stock, white wine and potato water to the soup pot; heat through
- 08Stir in the ham, bacon and onion. Add the cheese.
- 09Remove the bay leaves.
- 10Garnish with the green onions.
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