Ham and Bacon Chowder (Print Version)
Creamy chowder packed with ham, bacon, potatoes, and corn. Every bite's cozy and filling.
# Ingredients:
→ Base Ingredients
01 -
10 strips of bacon, chopped up
02 -
1 big onion, diced
03 -
1 cup of carrots, chopped into small pieces
04 -
3 tablespoons of plain flour
05 -
3 cups of whole milk
06 -
1 and a half cups of water
→ Main Ingredients
07 -
2 and a half cups of cubed potatoes
08 -
1 can of corn (15-1/4 ounces), drained
09 -
2 teaspoons of powdered chicken bouillon
10 -
3 cups of shredded cheddar
11 -
2 cups of diced cooked ham
12 -
Fresh parsley for topping (optional)
13 -
Add black pepper as you like
# Steps:
01 -
In a large pot or Dutch oven, cook the bacon pieces over medium heat until they’re crispy. Scoop them out with a slotted spoon and set them aside on a plate lined with paper towels.
02 -
Cook your onion and carrot pieces in the same pan with the leftover bacon grease until they’re soft and cooked through.
03 -
Sprinkle flour over the veggies and mix it in well. While stirring, slowly pour in the milk and water. Bring it to a boil, then cook for 2 minutes, stirring until it thickens up.
04 -
Mix in the potatoes, corn, chicken bouillon, and pepper. Turn the heat down and let it simmer uncovered for about 20 minutes, or until the potatoes are soft.
05 -
Stir in the cheddar cheese and ham. Let everything heat up until the cheese has melted. Toss in the crispy bacon you saved earlier and sprinkle parsley on top if you want.
# Helpful Notes:
01 -
Perfect for using up leftover ham
02 -
Can be prepped ahead and gently warmed up later