This thick creamy chowder is full of vegetables (and bacon!).
HAM CHOWDER (Pantry Cooking with Home Preserved Foods)
2 cans (10-3/4 ounces each) condensed Cheddar Cheese soup
2 cans (12 ounces each) evaporated milk
1 pint cubed ham, drained
1 pint sliced carrots, drained
1 can (15 ounces) whole kernel corn, drained
1 can (15 ounces) diced potatoes, rinsed and drained
1/4 cup dried onion
1 package (2-1/2 ounces) real bacon pieces
In a large Dutch oven or a stock pot, mix the soup and milk. Add remaining ingredients. Bring almost to a boil, stirring often. Reduce heat. Cover and simmer 30 minutes, stirring occasionally. Makes about 3 quarts. Serves 6 to 8.
