Ham Chowder
from https://www.tasteofhome.com/

Ah, soup season. There’s something so comforting about a steaming bowl that never fails to warm you up on a cold and blustery day. While there are dozens of types of soups we love, if you ask me, you can’t go wrong with a creamy bowl full of cheese, potatoes and hearty mix-ins. This ham chowder recipe checks all those boxes, and it has two kinds of meats to make it even more filling.

This is a great leftover ham recipe since it calls for cubed cooked ham. Try to use meat from a recipe that doesn’t have an overly sweet glaze, because that will come through in the chowder. Stay away from recipes such as orange-glazed ham and baked ham with pineapple, and go for recipes like slow-cooker ham and baked spiral ham instead. If you don’t have any leftover ham, pick up some ham steaks. Just no lunch meat, please!

Even though other ham chowder recipes don’t call for cheese, we add a very hearty handful of shredded cheddar before serving for good measure. You can skip it if you want. Try adding some chopped celery in at the same time as the carrots and onions.

We’d never say no to crusty baguette or fresh homemade rolls as a side—but a side salad would do the trick if you’d like to add some greens.

10 bacon strips, diced
1 large onion, chopped
1 cup diced carrots
3 tablespoons all-purpose flour
3 cups whole milk
1-1/2 cups water
2-1/2 cups cubed potatoes
1 can (15-1/4 ounces) whole kernel corn, drained
2 teaspoons chicken bouillon granules
Pepper to taste
3 cups shredded cheddar cheese
2 cups cubed fully cooked ham
Minced fresh parsley, optional

In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened.

Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted. Stir in bacon. If desired, garnish with parsley and additional bacon.

Yield: 10 servings (2-1/2 quarts)