Cheesy Ham Chowder
From Taste Of Home's Quick Coking Annual 2001, pg 16
This soup is one of my family's favorites. It's 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: 1 hour
- Served Person: 10
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- 1 large onion chopped
- 1 1/2 cups water
- 3 cups milk
- pepper to taste
- 3 tablespoons all purpose flour
- 2 cups fully cooked ham cubed
- 1 cup carrots diced
- 3 cups cheddar cheese shredded
- 10 strips bacon diced
- 2 1/2 cups potatoes cubed
- 15 1/4 ounces whole kernel corn drained
- 2 teaspoons chicken bouillon
- Carbohydrate 20.9524324721347 g
- Cholesterol 72.1266 mg
- Fat 26.9581567317456 g
- Fiber 2.36965635427076 g
- Protein 20.9474534313597 g
- Saturated Fat 12.4179847184625 g
- Serving Size 1 1 Serving (237g)
- Sodium 996.519310357724 mg
- Sugar 18.5827761178639 g
- Trans Fat 2.12087181289744 g
- Calories 406 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.
