Ham and Bacon Chowder (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 large onion, finely chopped
02 -
10 strips of bacon, cut into small pieces
03 -
1 cup carrots, diced into small chunks
04 -
3 cups whole milk
05 -
1-1/2 cups water
06 -
3 tablespoons plain flour
→ Main Ingredients
07 -
2 cups of ham, cut into cubes
08 -
2-1/2 cups of potato chunks
09 -
3 cups cheddar cheese, shredded
10 -
1 can (15-1/4 ounces) sweet corn, drained
11 -
Fresh parsley for topping (optional)
12 -
2 teaspoons chicken-flavored bouillon granules
13 -
A pinch of black pepper for seasoning
# Instructions:
01 -
Crisp up the bacon in a large pot over medium heat. Scoop out bacon with a slotted spoon and drain on a paper towel-lined plate.
02 -
Using the leftover bacon grease in the pot, soften the onion and carrot until they're cooked through and tender.
03 -
Sprinkle the vegetables with the flour, stirring until combined. Slowly stir in the water and milk, continuing to mix as you go. Let it boil, then cook for 2 minutes while stirring until it thickens.
04 -
Add your potato pieces, corn, bouillon, and black pepper. Turn the heat down and let it simmer without a lid for 20 minutes, or until the potatoes are soft.
05 -
Mix in the ham and cheese, stirring until the cheese is completely melted. Toss in bacon and sprinkle with parsley if you'd like.
# Notes:
01 -
Perfect for repurposing leftover ham
02 -
Stores well for reheating later