Loaded ham, bacon and potato chowder

Name: Loaded ham, bacon and potato chowder
Total time: 1200 s
Yield: 10 servings
Cuisine: American
Ingredients: 15 large potatoes peeled and cubed; 4 clove garlic smash and diced; 1 lb thick cut bacon cut in 1/2 inch pieces; 4 large leeks cleaned and sliced in rings; 4 Green onions chopped; 2 onion, chopped; 2 stick butter; 1 lb cooked ham chopped; 3 cup chicken broth(my favorite is better than bullion); 3 cup pork stock or beef works well also; 3 cup cold water; 2 can evaporated milk; 1 cup heavy cream; salt and pepper; 2 cup smoked cheddar cheese shredded; 1 sour cream; 1 chives; 1 shredded cheese; 1 crackers

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Shanon @cook_3923535

Growing up with this recipe a family favorite. I have added my own flair as the years have passed but still true to mom's.

Ingredients

20 mins

10 servings

chowder
15large potatoes peeled and cubed
4 clovegarlic smash and diced
1 lbthick cut bacon cut in 1/2 inch pieces
4large leeks cleaned and sliced in rings
4Green onions chopped
2onion, chopped
2 stickbutter
1 lbcooked ham chopped
3 cupchicken broth(my favorite is better than bullion)
3 cuppork stock or beef works well also
3 cupcold water
2 canevaporated milk
1 cupheavy cream
salt and pepper
2 cupsmoked cheddar cheese shredded
toppings
1sour cream
1chives
1shredded cheese
1crackers

Cooking Instructions

20 mins

1

Peel and cubed potatoes place in large stock pot with the liquids. start the potatoes on medium heat. Add garlic.
2

In a large pan brown bacon.then remove bacon from pan leaving grease in pan
3

In pan add 1 stick butter to bacon grease melt add leeks,onions and ham. Sautee till browned then add bacon and saute a few second longer. (House should be smelling like heaven at this point.)
4

Pour all of the pan ingredients into to potato stock pot. Stir and bring to boli the put on simmer for three hours. Can mix water in the pan to get every last bit of the goodness fron the sauté. Stir hourly
5

After 3 hours mash part of potatoes leaving big chunks for the end result this thickens the chowder.
6

The last 30 minutes of cooking add the evaporated milk, cream, last stick of butter, and cheese, stirring constantly. To aviod scalding and sticking to bottom of pot. Salt and pepper to taste
7

Garnish and serve. Make some fresh home made french bread you have a great winter meal.
8

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Written by

Shanon @cook_3923535

on December 01, 2014 00:22

Retired grandma who loves to play with food. Hunt and enjoy my loved ones.

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