Cheesy Ham Chowder

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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