Cheesy Ham Chowder

This is a recipe I clipped from the September/October 2000 issue of Quick Cooking magazine. This is one of our favorite fall/winter soup recipes. It's a great way to use up left-over ham. I have made a couple of changes to the original recipe.

The first change is that the recipe calls for a 15 oz. can of corn. I prefer frozen so I substitute 1 cup of thawed frozen corn. The other change is the way that I cook the potatoes. I like to cover them with chicken broth and cook them seperate. I just like the extra flavor it adds to the potatoes It does add an extra step so you can easily cut that out and make this the one-pot meal it was intened to be!

Cheesy Ham Chowder

Adapted from Quick Cooking

10 bacon strips, diced

1 large onion, chopped

1 C diced carrots

3 Tbsp all-purpose flour

3 C milk

1-1/2 C water

2-1/2 C cubed potatoes

1 C frozen corn

2 tsp chicken bouillon granules

Pepper to taste

2 cups shredded cheddar cheese

2 cups cubed fully cooked ham

Peel and cube potatoes and place in pan; cover with chicken broth. Simmer until potatoes are tender then drain.

In large stockpot fry bacon until crisp. Remove from pan, reserving 3 Tbsp of the bacon drippings. To the drippings add onion and carrott; cook until tender. Stir in flour. Slowly stir in milk and water. Bring to a boil; cook an stir for 2 minutes until thickened.

Add bouillion, potatoes, ham and pepper; heat through, about 5 mintues. When throughly heated, turn off heat and add cheese stirring constantly until melted. Top with crumble bacon.

Note: If cooking the potatoes in the same pot follow same directions but let the soup simmer for about 20 mintues or until potatoes are tender. Them remove from heat and add cheese.

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