Cheesy Ham Chowder
|Bacon slices||10 , chopped|
|Onion||1 Large, chopped|
|Diced carrots||1 Cup (16 tbs)|
|Milk||3 Cup (48 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Diced potatoes||2 1⁄2 Cup (40 tbs)|
|Canned whole kernel corn||16 Ounce, drained|
|Chicken bouillon granules||2 Teaspoon|
|Shredded cheddar cheese||3 Cup (48 tbs)|
|Chopped cooked ham||2 Cup (32 tbs)|
Cook the bacon in a skillet over medium heat until crisp; drain on paper towels.
Saute the onion and carrots in the drippings for 5 minute or until tender.
Add the flour, stirring constantly until blended.
Stir in the milk and water gradually.
Bring to a boil.
Boil for 2 minutes or until thickened, stirring constantly.
Stir in the potatoes, corn, bouillon and pepper; reduce heat.
Simmer, uncovered, for 20 minutes or until potatoes are tender.
Stir in the cheese and ham.
Heat until cheese is melted.
Stir in the bacon.