This is a comforting soup on a cold winter’s night. It can be made in less than an hour. It is full of potatoes, carrots and ham. Delicious!!
- 10 bacon strips, diced
- 1 large onion, chopped
- 1 cup diced carrots
- 3 tablespoons all-purpose flour
- 3 cups milk
- 1 1/2 cups water
- 2 1/2 cups cubed potatoes
- 1 (15 1/2-oz.) can whole-kernel corn, drained
- 2 teaspoons chicken bouillon granules
- Pepper to taste
- 3 cups (12-oz.) shredded cheddar cheese
- 2 cups cubed fully cooked ham
In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the 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.
Makes 6 large servings or 8-10 smaller servings.
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