Description

Ham, bacon, potatoes, corn and cheese in a rich, creamy and thick broth..

Ingredients

Instructions

Add the bacon into a large dutch oven/stock pot, over medium heat and cook until crisp. Remove with a slotted spoon and place bacon on a paper towel to drain and set aside. Add the carrots and onion to the pan and saute until tender, about 5-10 minutes. Stir in the flour and continue to saute for an additional 1-2 minutes. Gradually add the milk and water, bring to a boil and continue to stir for 2 minutes. Add the bouillon, pepper, potatoes and corn, bring back to a boil, then reduce heat source to a simmer, and simmer uncovered for 20-25 minutes or until potatoes and carrots are tender. If the base is thicker then you like, slowly drizzle in milk or water till desired consistency. Serve Hot.

Serves

6 - 8

Additional Comments

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10 strips of bacon

1 large white onion, diced

3 tablespoons all-purpose flour

3 cups whole milk

1 ½ cups water

2 ½ cups potatoes, cut into bite size pieces

1 can (15.5 ounce) whole kernel corn, drained

4 teaspoons salt free chicken bouillon granules

Black pepper to taste

3 cups shredded cheddar cheese

2 cups cubed fully cooked ham

Ham Chowder