Cheesy Ham and Potato Chowder
Servings 8
Equipment
- Large Dutch oven
- Immersion Blender or Blender
Ingredients
- 4 slices thick-cut bacon diced
- ½ yellow onion diced
- 2 medium carrots peeled and thinly sliced
- 3 tbsp flour
- 3 cups whole milk
- 1½ cups chicken broth
- 3 medium russet potatoes peeled and diced
- Sea salt and freshly cracked pepper to taste
- 2 cups diced ham
- 2 cups sharp cheddar cheese shredded
Serving:
- Bacon crumbles
- Green onion, sliced
- Sharp cheddar, shredded
Instructions
- Cook the diced bacon in a large Dutch oven until browned and crispy. Remove the bacon with a slotted spoon and place it on a paper towel. Set aside for serving.
- Remove all but about 2 tbsp of bacon grease from the Dutch oven. Add the onion and carrots and cook, stirring often, for a few minutes.
- Add the minced garlic and cook, stirring constantly, for 1 minute.
- Add the flour and cook, stirring constantly, for 2 minutes.
- Slowly whisk in the milk and chicken broth into the Dutch oven.
- Add the potatoes and season with freshly cracked black pepper and a touch of salt. Side Note: Be careful with salt! The sharp cheddar, ham, and bacon bits are all salty!!
- Simmer, making sure it doesn't boil because the milk may curdle, for 45-60 minutes, or until potatoes are tender.
- Blend a cup or two of the soup mixture with an immersion blender or a blender to your desired consistency, OR leave as is.
- Add the cheese and ham, then stir to combine.
- Simmer for a few minutes, then taste and re-season with sea salt and freshly cracked pepper, if needed.
- Ladle into bowls, then top with bacon bits, green onion, and a little more shredded cheese.
- Serve and enjoy.