A delightful and hearty chowder that combines the sweetness of corn with the savory flavors of ham and bacon.
Cook the bacon in a large pot until crispy, then remove and set aside.
Cooking the bacon first renders its fat, which can be used to enhance the flavor of the chowder.
Sauté the onion in the bacon fat until translucent.
Stir frequently to prevent the onion from burning and to ensure even cooking.
Add the diced potatoes and water to the pot, then cover and simmer until the potatoes are tender.
Cut the potatoes into even pieces to ensure they cook uniformly.
In a separate saucepan, melt the butter, stir in the flour, and gradually add the milk, stirring until thickened.
Keep stirring to avoid lumps and achieve a smooth consistency.
Combine the thickened milk mixture with the potatoes, then add the ham, corn, salt, and pepper.
Taste and adjust the seasoning as needed to suit your preference.
Heat the chowder gently until warmed through, adding more milk if needed to adjust the consistency.
Avoid boiling the chowder to maintain its creamy texture.
Serve the chowder warm, garnished with the reserved crispy bacon.
Serve with a side of crusty bread for a complete meal.
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