Soups & Salads
Snow Day Chowder
The weather outside might be frightful, but this savory chowder is oh so delightful. And with such a quick and hassle-free recipe, the whole family can be fed and warmed up in no time, especially when you prep ingredients together. From dicing the potatoes to measuring out the milk and flour, many hands make light work — and a shortcut to the dinner table. After the meal, teach your kids the value of upcycling. Transform old boxes into forts, castles and choo-choo trains or empty yogurt cups into whimsical, succulent gardens. With a little imagination, everything is possible.
- 3 slices Farmington bacon
- 1-2 cups Kentucky Legend ham, diced into small cubes
- 2 cups russet potatoes, peeled and diced
- 3 1/2 cups Coburn Farms 2% milk
- 2 Tbsp Ginger Evans all-purpose flour
- 1/2 bag Wylwood frozen corn
- 1 Tbsp dried parsley
- 1 yellow onion, diced
- 3 cloves Spice World minced garlic
- 4 Tbsp Coburn Farms unsalted butter
- Marcum salt and pepper
- Preheat large skillet over medium-high heat. Add bacon and cook until crispy. Spread bacon on paper towel lined plate to cool.
- Melt butter in large pot on medium heat. Add corn, onions and garlic. Cook until onions become translucent, approximately 3 to 4 minutes.
- Stir in flour and cook until lightly browned.
- Gradually add milk, whisking constantly until chowder begins to thicken.
- Add potatoes. Simmer for 10 to 15 minutes or until potatoes are tender, stirring occasionally.
- Add in potatoes to chowder. Let simmer until potatoes are tender ? about 10-15 minutes.
- Stir in ham and parsley. Add salt and pepper to taste.
- If chowder is too thick, add milk gradually to desired consistency. Serve warm, topped with bacon. Garnish with J Higgs oyster crackers (optional).