Cheesy Ham Chowder

•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

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.

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