Since Christmas, I have had a ton of ham left over and it is just not moving along as quickly as I would like. I knew I wanted to try to make some type of soup with it. I searched the net and found the perfect recipe. It was perfect because I had all of the ingredients for it. :)
via Taste of HomeIngredients
- 10 bacon strips, diced (I did not have this, so I added my Tastefully Simple's Bacon Bacon at the end)
- 1 large onion, chopped
- 1 cup diced carrots
- 3 tablespoons all-purpose flour
- 3 cups milk
- 1-1/2 cups water (I replaced the water with chicken stock)
- 2-1/2 cups cubed potatoes
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 2 teaspoons chicken bouillon granules (I nixed this since I used stock)
- Pepper to taste
- 3 cups (12 ounces) shredded cheddar cheese
- 2 cups cubed fully cooked ham
- 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. (Note: Since I didn't have bacon, I sauted the onions and carrots in vegetable oil.) Stir in flour until blended. Gradually add milk and water(chicken stock). Bring to a boil; cook and stir for 2 minutes or until thickened.
- Add the potatoes, corn, bouillon(didn't use this) 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(Bacon Bacon). Yield: 10 servings
The final product?
A DELICIOUS ham chowder that hit the spot on this cold, rainy day.