Ingredients
-
10
-
1
-
1
-
3
-
3
-
1 1/2
-
1
-
2
-
3
-
2
-
2 1/2
-
-
-
-
Directions
Cheesy Ham Chowder, This is a wonderful Fall recipe It came from a Taste of Home magazine It is warm, filling and makes quite a bit One of our favorite soups!, A great soup I made a few changes- omitted the bacon and carrots and used creamed corn instead of regular corn The soup was quite thick so I had to add a bit more milk This was a great way to use up some leftover ham!, Oh this is a wonderful chowder it is hard to believe it was so simple to make, such a perfect combination of flavors Thank you very much I always have to use considerably more milk as it is very thick, just add until I get the consistency that I want
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Steps
|
1
Done
|
In a Dutch Oven or Large Soup Kettle Cook Bacon Over Medium Heat Until Crisp. |
|
2
Done
|
Drain. |
|
3
Done
|
in the Leftover Drippings, Saute Onion and Carrots Until Tender. |
|
4
Done
|
Stir in Flour Until Blended. |
|
5
Done
|
Gradually Add Milk and Water. |
|
6
Done
|
Bring to a Boil. |
|
7
Done
|
Cook and Stir For 2 Minutes or Until Thickened. |
|
8
Done
|
Add the Potatoes, Corn, Bouillon and Pepper. |
|
9
Done
|
Reduce Heat, Simmer, Uncovered For 20 Minutes or Until Potatoes Are Tender. |
|
10
Done
|
Add Cheese and Ham. |
|
11
Done
|
Heat Until Cheese Is Melted. |
|
12
Done
|
Stir in Bacon. |
