Ham and Cheddar Chowder
It always gets old eating ham sandwiches for days on end after a holiday. This Ham and Cheddar chowder will have you wanting leftover ham just so you have an excuse to make it. Here is how I do it!
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Servings: 10
Ingredients
- 2 lbs ham diced
- 6 slices Thick Cut Bacon
- 1 bag frozen sweet corn
- 5 carrots peeled and diced
- 2 sticks celery diced
- 2 large russet potatos
- 2 bay leaves
- 1/2 tbsp smoked paprika
- 1/2 tbsp onion powder
- 1 tbsp tony's seasoning
- 2 tsp garlic powder
- 2 tsp black pepper
- 1/4 tsp dried thyme
- 1/4 tsp dried rosemary
- 1/4 tsp dried sage
- 8 oz shredded sharp cheddar cheese
- 1/2 cup flour for roux
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 cups beef or chicken broth
Instructions
- Prep all veggies and have ready before starting.
- This part is optional but I like to brown the ham on med heat in the dutch oven before cutting it up. Adds flavor!
- In the same large pot or dutch oven add beef broth and veggies along with seasonings and bay leaves. Bring to a boil then reduce to a simmer, place lid on slightly cracked for around 20 min.
- In a large pan cook diced bacon on medium heat. Remove once cooked through and set aside.
- Add flour and stir well to create roux. Allow to cook a few min and continue to stir.
- After about 20 min of simmering, remove bay leaves and add the heavy cream/whole milk. Once that comes back up to a simmer you can add roux. Stir continuously and work in shredded cheese.
- Add ham and bacon. Allow to simmer around 10 more min before eating. Enjoy!
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Notes
You can use pre shredded cheese if preferred but I like to shred my own. Â You can also add more or less of any ingredient you want as far as veggies/ham/bacon goes.
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