Recipe by daggersmommy
I don't remember where this recipe came from but we really enjoy a hot bowl of this filling chowder on cold days. It is real easy to put together, filling and yummy! Not to mention a great way to use up leftover ham!
Top Review by duonyte
Who was it that said that eternity is two people and a ham? I've made great inroads on that New year's ham, but still had some left and came across this recipe. I did not use the bacon, sauteed the onions in a bit of butter, did not use the corn (Mr Grumpy is opposed to corn), added additional potatoes, some finely chopped celery and sliced carrots to compensate. Used less cheese, but used sharp cheddar. This as a very delicious soup on a cold day. Half the recipe left just a few spoonfuls in the pot, but we like large portions of soup.
- 10 slices bacon
- 1 large onion, chopped
- 3 tablespoons flour
- 3 cups milk
- 1 1⁄2 cups chicken broth
- 2 1⁄2 cups cubed potatoes
- 1 (15 ounce) can whole kernel corn
- 3 cups shredded cheddar cheese
- 2 cups cubed cooked ham
- pepper, to taste
Directions See How It's Made
- In a Dutch oven cook bacon over medium heat until crisp.
- Remove to paper towels to drain.
- In the drippings saute onion until tender.
- Stir in flour until blended.
- Gradually add milk and broth-bring to a boil.
- Cook and stir for 2 minutes or until thickened.
- Add the potatoes, corn and pepper.
- Reduce heat and simmer, uncovered for 20 minutes or until potatoes are tender.
- Add cheese and ham; heat until cheese is melted.
- Stir in bacon.
- Normally I don't use the bacon or chicken broth because I make a broth from the ham bone that I am using. And only about a half can of the corn. I also add a cup of diced carrots.