From: Jenn@eatcakefordinner
6 slices thick bacon, diced
1 1/2 c. chopped celery (about 4 stalks)
1 c. chopped carrots (about 3 carrots)
1/3 c. finely chopped onion
1 tsp. chicken bouillon powder (I use Shirley J)
1 1/2 tsp. lemon pepper
2 tsp. Italian seasoning
1/4 c. all-purpose flour
2 c. water
1 1/2 c. half-and-half (I use fat-free)
1 1/2 c. cubed ham
1 (15 oz.) can Great Northern beans, drained
1 (6 oz.) box Uncle Ben's Long Grain & Wild Rice
Original Recipe with 23 herbs and seasonings, cooked
according to package directions
*Wild Rice can be omitted and replaced with another can of Great Northern beans, if desired.
Heat a large dutch-oven over medium heat. Add the diced bacon and cook until crisp; remove bacon to a paper-towel lined plate and reserve for a garnish. Remove all but two Tablespoons of bacon grease. Add the celery, carrots and onion and saute until vegetables are tender; about 10-15 minutes. Add the chicken bouillon powder, lemon pepper and Italian seasoning and stir together. Stir in the flour and cook for two minutes.
Slowly add the water and use a wooden spoon to scrape up the brown bits on the bottom of the pan. Mixture should be very thick right now. Stir in the half-and-half, ham, beans and cooked wild rice. If mixture is still too thick for your liking, stir in more water. Taste and adjust seasonings, if needed. You can serve immediately, but I like to cover mine with a lid and simmer for about 45 minutes. The chowder will stick to the bottom of the pan, so make sure to stir it occasionally. Serve with crackers or sliced bread and garnish with cooked bacon. Makes 5-6 servings.
Jenn's Notes: I used leftover holiday ham that I had in my freezer.