Servings | serves |
Ingredients
- 2 strips Bacon cut into 1-inch (2 1/2 cm) pieces
- 1 cup Onion diced
- 1 cup Carrot diced
- 1 cup Celery diced
- 3 tablespoons Plain Flour
- 2 cups Ham cooked and cubed
- 2 Potatoes cubed
- 1 teaspoon Thyme Leaves fresh
- 1 teaspoon Black Pepper
- 6 cups Chicken Stock
- 2 Bay Leaves
- 2 cups Heavy Cream
Ingredients
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Instructions
- In a 6-quart (5.7 liters) dutch oven, cook bacon over medium-high heat until fat is rendered out and the pieces begin to get crispy.
- Add onion, carrot, and celery, and cook until just tender, about 3 minutes.
- Reduce heat to medium and add flour, stirring constantly for 1-2 minutes to avoid lumps.
- Add ham, potatoes, thyme, and black pepper. Stir to coat the meat and potatoes in the roux/vegetable mix.
- Add the chicken broth and bay leaves.
- Cover and bring to a boil. Then reduce heat to medium-low and cook covered for 25-30 minutes.
- Remove bay leaves and stir in cream. Return to a simmer and serve.
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