 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
|
This recipe is one of my family's favorites. The chowder is chock-full of potatoes, ham and carrots. I like to make this comforting soup at least once or twice a month during the fall and winter. Ingredients:
10 bacon strips, diced |
1 large onion, chopped |
1 cup diced carrots |
3 tablespoons king arthur unbleached all-purpose flour |
3 cups milk |
1-1/2 cups water |
2-1/2 cups cubed potatoes |
1 can (15-1/4 ounces) whole kernel corn, drained |
2 teaspoons chicken bouillon granules |
pepper to taste |
3 cups (12 ounces) shredded cheddar cheese |
2 cups cubed fully cooked ham |
Directions:
1. In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted. Stir in bacon. Yield: 10 servings.
|
|