Ingredients
-
10
-
1
-
1
-
3
-
3
-
1 1/2
-
1
-
2
-
3
-
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. |
