5 slices Smoked Bacon, chopped
1  cups (9oz) Smoked Virginia Ham, cooked and finely chopped ( " cubes)
2 tbsp Butter (unsalted)
1 large Onion, finely chopped
1 Red Bell Pepper, finely chopped
1 Green Bell Pepper, finely chopped
3 medium Potatoes (Russet), chopped into  1/2" cubes
1 dried Bay Leaf
1/2 tsp dried Thyme
1/2 tsp Kosher or Sea Salt
1/2 tsp Cumin, ground
1/8 tsp White Pepper
1/2 tsp Sweet Paprika (Hungarian or Spanish)
1/4 tsp Smoked Paprika (Spanish)
1/4 tsp Chipotle Powder
1/4 cup plus 1 tbsp Flour
6 cups (48oz) Chicken Broth (low sodium)
12 oz Frozen Corn
1/2 cup Heavy Cream

Garnish: 3/4 cup Sharp Cheddar or Colby Jack, grated


• In large stock or heavy-bottomed pot, cook diced Bacon over medium heat until evenly browned, about 10 minutes.

• Add Ham and 1 tablespoon of Butter. Stirring occasionally, cook approximately 6 minutes or until the Ham has a light brown coating.

• Add remaining Butter and Onions. Sauté until onions are soft and translucent, about 6 minutes.

• Add Red and Green peppers, Potatoes, and Bay Leaf.  Sauté, stirring frequently to prevent sticking, until potatoes and peppers are softened, approximately 5 minutes.

• Add Thyme, Salt, Cumin, White Pepper, Sweet and Smoked Paprika and Chipotle Powder. Stir well.

• Continuously stirring to prevent lumps, sprinkle in the flour.

• When the flour is well combined, gradually pour in Chicken Broth.

• Reduce heat to medium-low. Partially cover with lid. Bring to a simmer and cook for 25 minutes minutes.

• Stir in Frozen Corn and Heavy Cream. Bring back to a simmer (about 9 minutes). Once it begins to simmer, remove from heat.

• Remove Bay Leaf.

• Serve hot.

• Garnish each serving bowl with Cheese.

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Smoky Virginia Chowder(Click Image To View Detail)

Category: Appetizers | Starters

Servings: 6

Misfit Level: Intermediate

Notes From Betty:

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