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| CHEESY HAM CHOWDER | ||
| Yields 10 servings | ||
| 10 bacon strips, diced 1 large onion, chopped 1 cup diced carrots 3 tbsp. all-purpose flour 3 cups milk 1-1/2 cups water 2-1/2 cups cubed potatoes 1 can (15-1/4 oz.) whole kernel corn, drained 2 tsp. chicken bouillon granules Pepper to taste 3 cups (12 oz.) shredded cheddar cheese 2 cups cubed fully cooked ham |
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| In a Dutch oven or large soup kettle, cook the bacon over medium heat until crisp. Remvoe 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. | ||