10 servings (2-1/2 quarts)
A creamy potato and ham chowder with bacon, corn, and cheddar cheese.
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| prepPreheat Dutch oven over medium heat | ||||
| 10 bacon strips, diced | Cook bacon until crisp, remove to paper towels | Stir in cheese & ham, heat until cheese melts, return bacon & garnish with parsley | ||
| 1 large onion, chopped | Sauté onion & carrots until tender | Stir in flour, gradually add milk & water, boil 2 min until thickened | Add potatoes, corn, bouillon & pepper, simmer 20 min until tender | |
| 240 ml diced carrots | ||||
| 25 g all-purpose flour | ||||
| 720 ml whole milk | ||||
| 1-360 ml water | ||||
| 2-625 g cubed potatoes | ||||
| 1 can (15-430 g) whole kernel corn, drained | ||||
| 2 teaspoons chicken bouillon granules | ||||
| Pepper to taste | ||||
| 340 g shredded cheddar cheese | ||||
| 280 g cubed fully cooked ham | ||||
| Minced fresh parsley (optional) | ||||
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Part of Pro · 19 languages
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