CHEESY HAM CHOWDER

CHEESY HAM CHOWDER

By:
Community Classics .
Edited on Apr 20, 2003

A CHEESY SOUP MIX WITH FRESH HAM AND FRIED BACON (COOLED). AN EXCELLENT WAY TO USE UP LEFTOVER HAM AND A GOOD WAY TO GET YOUR KIDS TO EAT VEGATABLES!

Ingredients

10 PEPPER BACON STRIPS (DICED)
1 LARGE ONION CHOPPED
1 CUP DICED CARROTS
3 TBSPS. ALL PURPOUSE 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 CHICKEN BOULLION CUBES
3 CUPS SHREDDED CHEDDAR
2 CUPS CUBED COOKED HAM

Directions

IN DUTCH OVEN OR LARGE SOUP KETTLE, COOK THE BACON OVER MEDIUM HEAT UNTIL CRISP. REMOVE 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 MIN. 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.

Not a NESTLÉ®-tested recipe.


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