Served at the 2015 Say Cheese Wine Trail
10 bacon strips, diced
1 large onion, diced
1 cup carrots, diced
3 Tbsp all-purpose flour
3 cups milk
1 1/2 cups water
2 1/2 cups cubed potatoes
1 can (15 1/4 oz.) whole kernel corn, drained
2 tsps chicken bouillon granules
Pepper to taste
3 cups (12 oz.) shredded cheddar cheese
2 cups cubed fully cooked ham
In a large pot, cook the bacon over medium heat until crisp. Remove the bacon to paper towels to drain. In the drippings, saute the onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes 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 10 – 1 cup servings.
Pair this hearty, winter dish with our Mulled Spiced wine made with Chardonnel.
Cheesy Ham and Bacon Chowder, Bias Winery
