Cheesy Ham Chowder
This recipe is one of my family's favorites. The ham chowder is filled with potatoes, ham and carrots. I love making this comforting ham corn and potato chowder at least once or twice a month in the fall and winter.
INGREDIENTS
- 1 1/2 cup water
- 2 medium carrots, peeled and thinly sliced
- 3 cups of whole milk
- 1/2 teaspoon of black pepper
- 3 tablespoons all-purpose flour
- 1/2 teaspoon garlic powder
- 2 teaspoons better than the broth
- 2 cups of diced ham
- 1/4 teaspoon ground white pepper
- 4 thick bacon slices, diced
- 1 medium or sweet yellow onion, diced
- 3 medium red potatoes, peeled and diced
- 2 cups grated cheddar cheese
INSTRUCTIONS
First, cook the diced bacon in a casserole dish until crisp. Remove the bacon with a slotted spoon and set aside.
Then, leave about 3 tablespoons of bacon fat in the casserole dish.
Add the onion and carrots to the bacon fat and cook over medium heat until tender.
Sprinkle the onions and carrots with flour. Stir and cook for 1 minute.
Gradually incorporate the milk and water. Add Better Than Bouillon, black pepper, white pepper, garlic powder and potatoes and bring to a boil.
Simmer for 15 to 20 minutes or until the potatoes are tender.
Lower the heat to low and stir in the ham and cheese until the cheese is melted. Sprinkle with bacon. Happy Cooking Time.
