Iron Pier Ham & Potato Chowder

Ingredients

Chowder

• 2 tablespoons butter
• 1/2 small onion, finely diced
• 2 cloves garlic, minced
• 3 cups diced potatoes, peeled or unpeeled
• 2 cups cooked ham, diced
• 1 cup corn, fresh, frozen, or canned and drained
• 3 cups chicken broth
• 1 to 1 1/2 teaspoons Iron Pier No. 2
• 1 cup milk or half-and-half
• 1/2 cup heavy cream, optional for extra richness
• 1 cup shredded cheddar cheese, optional

Optional Toppings

• Extra shredded cheddar
• Crumbled bacon
• Green onions
• Cracked black pepper
• Buttery crackers
• A tiny extra pinch of Iron Pier No. 2

Directions

1. In a large pot or Dutch oven, melt butter over medium heat.
2. Add diced onion and cook for 3 to 4 minutes, until softened.
3. Stir in garlic and cook for about 30 seconds, just until fragrant.
4. Add diced potatoes, ham, corn, chicken broth, and Iron Pier No. 2.
5. Bring to a gentle boil, then reduce heat and simmer for 15 to 20 minutes, or until the potatoes are tender.
6. Use a spoon or potato masher to lightly mash some of the potatoes in the pot. This helps thicken the chowder while keeping plenty of texture.
7. Stir in milk or half-and-half and heavy cream if using.
8. Simmer gently for another 5 minutes, stirring often. Do not let it boil hard after adding the dairy.
9. Stir in shredded cheddar if using, until melted and creamy.
10. Taste and adjust with a tiny extra pinch of Iron Pier No. 2 if desired.
11. Ladle into bowls and top with cheddar, bacon, green onions, crackers, or black pepper.
12. Serve warm.

Serve With

Serve with warm biscuits, buttered toast, cornbread, dinner rolls, a simple salad, roasted vegetables, or a handful of buttery crackers for the kind of cozy meal that feels easy, filling, and homemade.