Cheesy Ham Chowder
10 strips bacon
1 large onion, chopped
3 Tbsp flour
3 cups milk
1 1/2 cups water
2 1/2 cups potatoes, cubed
1 pkg frozen sweet corn, 12 oz
2 tsp chicken bouillon granules (2 cubes)
1 tsp salt
pepper to taste
3 cups shredded cheddar cheese
2 cups cooked ham, cubed
In a large kettle, cook the bacon until crisp. Remove bacon to cool - set aside.
Drain some of the drippings from the pan, leaving about 2 Tbsp.
In the drippings, cook the carrot and onion until tender.
Stir in flour until blended. Cook for another minute while you continue to stir.
Gradually add the milk and water; bring to a boil. Cook and stir until thickened.
Add the potatoes, corn, bouillon, salt, and pepper.
Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender.
Add the cheese and ham, and heat until the cheese is melted.
Crumble the bacon into the soup and serve.
Pairs Well With
A nice way to use left-over ham, this soup has lots of flavor and richness. A great mid-winter soup that is hearty enough to serve as the main course. Add a salad and crusty bread or rolls, and dinner is served.