White Cheddar Split Pea & Ham Chowder

1. Render the diced bacon in a large heavy bottom stock pot over low flame, releasing all its fat.

2. Then add scallions and minced garlic, cover the pot and sweat over a low flame for 10 minutes. Do not brown the mixture.

3. Add split peas, bones or hocks, a pinch of salt and the chicken or vegetable stock. Make sure that the bones are covered with liquid and bring to a boil. Cover, reduce heat, and simmer 1 hour until peas are soft.

4. Add diced potatoes and additional salt and pepper to taste. Cover and simmer 20 minutes.

5. Remove bones or hocks, Run the soup through a food mill into a separate container. Some potato pieces will remain. Return the remaining potato pieces to the stockpot.

6. Add butter, milk, Worcestershire and dry mustard to stockpot. Stir and heat to a low boil. Remove from heat.

7. Add cheese and stir until melted. Add soup puree, diced ham and additional salt and pepper as needed. Stir well and simmer over medium low heat for 20 minutes. Adjust consistency if needed by adding hot chicken or vegetable broth. Serve and enjoy!