Total Time
Prep 30 mins
Cook 25 mins

This is a wonderful Fall recipe. It came from a "Taste of Home" magazine. It is warm, filling and makes quite a bit. One of our favorite soups!

Ingredients Nutrition


  1. In a dutch oven or large soup kettle cook bacon over medium heat until crisp.
  2. Drain.
  3. In the leftover drippings, saute onion and carrots until tender.
  4. Stir in flour until blended.
  5. Gradually add milk and water.
  6. Bring to a boil.
  7. Cook and stir for 2 minutes or until thickened.
  8. Add the potatoes, corn, bouillon and pepper.
  9. Reduce heat, simmer, uncovered for 20 minutes or until potatoes are tender.
  10. Add cheese and ham.
  11. Heat until cheese is melted.
  12. Stir in bacon.
Most Helpful

A great soup. I made a few changes- omitted the bacon and carrots and used creamed corn instead of regular corn. The soup was quite thick so I had to add a bit more milk. This was a great way to use up some leftover ham!

Jen in Victoria, BC January 15, 2013

Oh this is a wonderful chowder.... it is hard to believe it was so simple to make, such a perfect combination of flavors. Thank you very much. I always have to use considerably more milk as it is very thick, just add until I get the consistency that I want.

Morningfeather November 14, 2011

This was delicious. I didn't have any bacon, and it still tasted wonderful. A great way to use up leftover ham.

Chalko March 11, 2011