Wednesday, April 9, 2014

Creamy Cheesy Ham Chowder





This creamy and cheesy chowder is great for giving leftover ham new life on the dinner table.

It also makes use of leftover vegetables . . . don't be confined to the vegetables listed on the recipe, use what you have on hand!




TOTAL TIME: Prep: 30 min. Cook: 20 min.
MAKES 10 servings



Ingredients


    • 10 bacon strips, diced
    • 1 large onion, chopped
    • 1 cup diced carrots
    • 3 tablespoons 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

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.


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. 




Originally published as Cheesy Ham Chowder in 
Quick Cooking September/October 2000, p7


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