Ham and Cheese Chowder
Creamy chowder with leftover ham, corn, potatoes, and carrots
Ingredients
- 8 slices bacon, chopped
- 3 tablespoons rendered bacon fat
- 3 large carrots, sliced into coins
- 1 large sweet onion, chopped
- ¼ cup all-purpose flour
- 3 ½ cups chicken stock
- 4 ½ cups whole milk
- 3 medium potatoes, peeled and cubed
- (1) 11-ounce can corn, drained
- 1 cup precooked ham, cubed
- 3 cups cheddar cheese, shredded
- salt and pepper to taste
- fresh parsley, minced (optional)
Instructions
- Cook the bacon until crispy in a nonstick skillet. Remove to a plate, reserving the rendered fat.
- Add 3 tablespoons of bacon fat to a Dutch oven. Add the carrots and onions and cook until tender.
- Add the flour and whisk to mix. Cook until the flour is lightly browned. (Add extra bacon fat if needed.)
- Add the chicken stock and milk. Whisk until the flour is well mixed and dissolves.
- Bring soup to a boil, stirring as it thickens.
- Add the potatoes and corn and simmer for 15-20 minutes or until the potatoes are tender.
- When the potatoes are cooked, stir in the ham. Then, remove the soup from the heat and add the cheese. Stir until melted.
- Add salt and pepper to taste. Sprinkle bacon on top of each bowl of soup and garnish with parsley.
Notes
Thinning the Soup
You can change this soup to a thinner consistency by adding equal amounts of chicken stock and broth. Start by adding 1/4 cup each to the soup and stirring. You can rehydrate chilled soup by adding extra stock and milk (1:1 ratio).Ham
Add 2 heaping cups of diced ham for extra flavor. If the ham has a heavy, sweet crust, cut it away or your chowder might end up with a sweet taste.Nutrition
Calories: 299kcalCarbohydrates: 20gProtein: 15gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 49mgSodium: 489mgPotassium: 523mgFiber: 2gSugar: 7gVitamin A: 2952IUVitamin C: 11mgCalcium: 286mgIron: 1mg
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