Friday, April 24, 2015

Cheesy Ham Chowder

A lazy Easter Sunday full of Netflix and beer. My boyfriend and I stuffed our faces full of ham and mashed potatoes. Then we realized we had 8 pounds of ham in the fridge. What to do with 8 pounds ham? Soups, chowders, and chilis! This is a rich chowder but the flavors are not overwhelming and it is great left over.


We now a cute dog named Willow. She is a Rhodesian Ridgeback and has to be two feet from you at all times. But in this case the chowder smelled so good, she had to have a front row seat. 


Cheesy Ham Chowder
10 stripes of bacon, chopped
1 onion, chopped
1 c. carrots, diced
3 Tbsp. flour
3 c. milk
1.5 c. water
2.5 c. potatoes. chopped
2 tsp. chicken boullion
2 c. ham, cubed
1 can corn
1 c. shredded cheddar cheese
1 tsp. dried thyme
sprinkle of pepper

1. There is a bit of prep for this. Do all the chopping first and have it all ready to dump in the pot.


2. In a large pot, cook the bacon until nice and crispy over medium heat.


3. With a slotted spoon, remove the bacon and place it on a paper towel to drain.


4. Sauté the onions and carrots in the bacon fat until tender.


5. Add flour.


6. Slowly add milk and water. Bring to a boil and cook for about 2 minutes.


7. Add potatoes, corn, boullion, pepper and thyme.


8. Simmer uncovered for 20 minutes until the potatoes are tender.
9. Add ham and bacon. Let it set for a minute to warm up.


10. Add shredded cheese. Stir until melted.



11. Stuff face!


Original Recipe: Taste of Home

Might also enjoy:
Cream of Broccoli Soup
Avgolemono
(Greek Lemon Soup)
Slow Cooker: Chili Con
Carne with Beans

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