Ham Chowder with Cheese and Bacon (Milk and Heavy Cream)

This ham and potato chowder is one of the most comforting soups to make during the winter months. This traditional and homey soup takes little work to prepare and is ready in about 30 minutes.

8 slices bacon, diced
3 cups onions, diced
2 cups carrots, peeled and diced
2 cups celery, diced
6 cloves garlic, minced
4 cups chicken broth
4 cups russet potatoes, peeled and diced
2 cups corn, thawed if frozen
2 tsp. black pepper, freshly ground
1 tsp. dried rosemary
1 tsp. dried thyme
1 bay leaf
½ cup all-purpose flour, unbleached
2 cups whole milk, room temperature
4 cups cooked ham, diced
2 cups heavy cream
4 cups cheddar cheese, shredded

Cook diced bacon in a Dutch oven until crispy. Remove bacon with a slotted spoon and set aside. Leave the bacon grease in the Dutch oven.

Add onion, carrots and celery to the bacon grease and cook over medium heat until soft, about 5 minutes. Add garlic, broth, potatoes, corn, black pepper, rosemary, thyme and bay leaf. Cover and cook on low for 15-20 minutes or until potatoes are soft.

in a measuring cup whisk the flour and milk together until smooth. Add the mixture to the pot and stir until combined. Let simmer for about 5 minutes.

Stir in ham, cream and cheese. Continue stirring until the cheese is melted. Cover, turn off the heat and let sit for 20-30 minutes to allow the flavours to develop.

Sprinkle bacon on top and serve with cheese biscuits.

Makes 12 servings.

Cook's Notes:  Leftovers will keep for 4 days in an airtight container in the refrigerator. Reheat in a pot over medium-low heat. If too thick, thin with a little milk.