Cold winter day. Need a new recipe? Today we hear from Frozen- The Anthology author, Christina Kirby!
As soon as the weather gets cold, I can’t wait to make this recipe. If you like potato-cheese soup, you’ll like this. Stay warm!
If you try it and like it, I’d love to hear from you: @CKirbyWriter
Cheesy Ham Chowder
10 bacon strips, diced
1 large onion, chopped
1 cup diced carrots
3 Tbs flour
3 cups milk
1 1/2 cups water
2 1/2 cups cubed potatoes (roughly 2 cans)
1 can (15 oz) whole kernel corn, drained
2 tsp chicken bouillon granules
pepper to taste
3 cups shredded cheddar cheese
2 cups cubed fully cooked ham
In a large soup kettle or Dutch oven, cook the bacon over medium heat until crisp. Remove to paper towels, to drain. In the drippings, sauté onion and carrots until tender. Stir in flour and then 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 roughly 10 servings.
Find Christina here: