570. CHEESY HAM and BACON CHOWDER

Makes 10 servings, ready in one hour or less


10 bacon strips, diced
1 medium onion, chopped
1 cup diced carrots
3 tablespoons flour
3 cups milk
1 1/2 cups water
2 1/2 cups cubed potatoes
1 can whole kernel corn, drained
1 chicken bouillon cube
Pepper to taste
2 cups shredded cheddar cheese
2 cups cubed fully cooked ham

In a large pot fry the bacon until crispy. Remove and lay on paper towels. In the bacon drippings, sauté the onion and carrots until tender. Stir in flour and gradually add the milk and water. Bring to a boil, cook and stir for 2 minutes or until it starts to thicken. Add the potatoes, corn, bouillon and pepper. Reduce heat and simmer uncovered for 20 minutes or until potatoes are tender. Add cheese and ham, cook until cheese is melted. Turn heat off and stir in bacon.


courtesy of: Vanieca Akins, Tallapoosa River, Alabama / Wiregrass Electric Cooperative, 509 N. State Highway 167, P.O. Box 158, Hartford, Alabama 36344, (334) 588-2223