Are looking for a loaded ham, bacon and potato chowder recipe that is appetizing? How to make it not too difficult. If wrong processing then the result is not delicious. Whereas the delicious loaded ham, bacon and potato chowder should had aroma and taste that able provoke everyone’s taste.

{ There are many little things that can affect the taste quality of loaded ham, bacon and potato chowder, start from the type of ingredients, then selection of fresh ingredients and good, until how to make and serv it. No need dizzy if want prepare loaded ham, bacon and potato chowder which is delicious as long as you know the trick and how to make this dish you can become serving special.

Ingredients and seasonings required for prepare

1. Prepare chowder
2. Prepare 15 large potatoes peeled and cubed
3. Use 4 clove garlic smash and diced
4. Prepare 1 lb thick cut bacon cut in 1/2 inch pieces
5. Prepare 4 large leeks cleaned and sliced in rings
6. Prepare 4 Green onions chopped
7. Take 2 onion, chopped
8. Use 2 stick butter
9. Use 1 lb cooked ham chopped
10. Prepare 3 cup chicken broth(my favorite is better than bullion)
11. Prepare 3 cup pork stock or beef works well also
12. Take 3 cup cold water
13. Prepare 2 can evaporated milk
14. Prepare 1 cup heavy cream
15. Prepare salt and pepper
16. Prepare 2 cup smoked cheddar cheese shredded
17. Prepare toppings
18. Take 1 sour cream
19. Take 1 chives
20. Prepare 1 shredded cheese
21. Prepare 1 crackers

Add the parsley and stir to combine. Taste chowder and add salt to taste. Add potatoes, water, bouillon cubes to pot. Heat to boiling, then cover and simmer until potatoes are cooked, then add bacon.

How to cook Loaded ham, bacon and potato chowder:

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.
9. Done and ready to serve!

Mix flour with a small amount of evaporated milk, making a paste. Meanwhile, in a large skillet, cook bacon until crisp; remove to paper towels to drain and set aside. In the same skillet, saute onion and celery in drippings until tender; drain. Stir in the soup, milk, sour cream, salt and pepper. Move center potatoes to ends of baker and outer potatoes to center.

I say thank you for using the recipe that I convey on here. We have high hopes we Good luck!