Every year around this time I spend an afternoon hunting for my chowder recipe so that I can use up our Christmas leftovers, because I am bad at organizing information consistently. So I’m going to share it here because I probably won’t forget I did that.
I don’t remember where this recipe came from, but it’s really good for a winter evening — rich and warming and luscious.
4 slices thick-cut bacon, diced
1 yellow onion, diced
2 medium carrots, sliced into quarter-inch rounds
3 tbsp flour
3 cups whole milk
1 1/2 cups water
2 tsp bouillon paste
3 medium russet potatoes, diced
1/2 tsp black pepper
1/2 tsp garlic powder
2 cups diced ham
2 cups shredded cheddar cheese
Add the bacon to a cold Dutch oven or heavy pot and cook over medium heat; remove the bacon when crispy.
Cook the onion and carrots in the bacon drippings over medium heat until softened. Add 3 tablespoons of flour and stir to coat the vegetables, then cook for about 1 minute.
Slowly add milk and water, stirring. Add the bouillon paste, potatoes, pepper and garlic powder. Bring to a boil, then lower to a simmer until the potatoes are soft, about 15-20 minutes. Add ham and cheddar, and stir until the ham is warmed through and the cheese melts. Serve sprinkled with reserved bacon.