Today was cold and rainy which is the perfect excuse to make comfort food for dinner. I had a bit of Easter ham to use up so I decided to make a cheesy potato and ham chowder to warm us up on this damp and dreary day. I planned to serve this chowder with some homemade buttermilk […]
Today was cold and rainy which is the perfect excuse to make comfort food for dinner. I had a bit of Easter ham to use up so I decided to make a cheesy potato and ham chowder to warm us up on this damp and dreary day. I planned to serve this chowder with some homemade buttermilk biscuits but sadly they turned out to be more like hockey pucks and were completely inedible. Thank goodness I had a spare loaf of par-cooked bread I could bake! You win some, you lose some. Thankfully, this chowder was a winner! It was rich, creamy, and cheesy. The ham and bacon gave it a nice salty flavor and it was delicious with bread dipped in it. We all, including my daughter’s friend, thought it was tasty.
Cook the diced bacon in a Dutch oven or pot until crispy. Remove the bacon with a slotted spoon and place on a paper towel.
Remove all but about 2 tbsp bacon grease in 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 stir until well combined. Cook, stirring often, for 2 minutes. Slowly add the milk and chicken stock to 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 super salty!!
Simmer, making sure it doesn’t boil because the milk may curdle, for 45-60 minutes, or until potatoes are tender. Blend with an immersion blender to your desired consistency OR leave as is. Add the cheese and ham then stir to combine. Allow to simmer for another few minutes then taste; season with sea salt and freshly cracked pepper, if needed. Ladle into bo...