Cheesy Ham Chowder
Why I Love This Recipe
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.
Ingredients You'll Need
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.