Monday, May 7, 2012

Cheesy Ham Chowder

I adapted this from a recipe that I found in a magazine. We love the flavor of this thick hearty soup.-Sarah

10 bacon strips, diced
1 large onion, chopped
2 carrots, diced
3 T. flour
3 cups milk
1 cup water
5 cups cubed potatoes
1 can (15 1/2 oz) corn, drained
2 t. chicken bouillon
2 cups shredded cheese
2 cups chopped ham

  • Cook bacon until crisp. Remove bacon and drain on paper towels. In the drippings saute onion and carrots until tender. Stir in flour, gradually add milk and water. Bring to a boil and cook and still for 2 minutes until thickened.
  • Add potatoes, corn, bouillon, and pepper to taste. Simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese, heat until melted. Stir in bacon.

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