Smokey Ham Potato & Corn Chowder

3 thick cut slices of bacon, chopped
1 ham steak, cubed
1 onion, chopped fine
2 garlic cloves, minced
6 large red skin potatoes, diced in bite sized pieces
850 g sweet corn
225 g cream cheese, room temp
1 can condensed cream of celery soup
½ cup white wine
4 cups water
2 tbsp Herbs de Provence
2-3 chicken bouillon cubes
3 bay leaves
SIDS SALT & PEPPER to taste
about 2 tbsp of butter

In a large cast iron soup pot, melt about two tablespoons butter on medium-high heat. Add in chopped bacon and render the fat from the bacon, stirring often with a wooden spoon.
Once the bacon looks cooked through and crispy and there is a good amount of bacon fat in the pot, add the white wine and scrape up the bits from the bottom of the pot. Add the chopped onion and garlic then cook for 2-3 minutes, stirring often.
Add ham and corn then cook for another 2-3 minutes, stirring often.
Add chopped potatoes, cream cheese, cream of celery soup and give everything a stir.
Lower heat to low setting, add in Herbs de Provence, bay leaves, chicken bouillon cubes, about 2 tsp SIDS SALT & PEPPER and 4 cups of water.
Cover and cook for about an hour on low. About half way through, remove lid and taste for seasonings. Since the bacon and ham are salty we don’t want to add too much salt, but you may need more, so taste and adjust SIDS SALT & PEPPER if needed.