Cheesy Ham Chowder
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. —Jennifer Trenhaile, Emerson, Nebraska
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 10
- 1 large onion chopped
- 3 cups shredded cheddar cheese
- 3 tablespoons all-purpose flour
- pepper to taste
- 1-1/2 cups water
- 3 cups whole milk
- 1 cup diced carrots
- 2 teaspoons chicken bouillon granules
- 2 cups cubed fully cooked ham
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 10 bacon strips diced
- 2-1/2 cups cubed potatoes
- Carbohydrate 5.87745775074598 g
- Cholesterol 61.6026 mg
- Fat 26.1761203750098 g
- Fiber 0.705546252209264 g
- Protein 14.0172043750994 g
- Saturated Fat 12.7546454750015 g
- Serving Size 1 1 servings. (108g)
- Sodium 527.608225012765 mg
- Sugar 5.17191149853672 g
- Trans Fat 2.12842640000322 g
- Calories 315 calories
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.
