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Cheddar Ham Chowder |
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Serves: 6 Print this RecipeAnn Heine, Mission Hill, South Dakota 2 cups water 2 cups cubed peeled potatoes 1/2 cup sliced carrots 1/2 cup sliced celery 1/4 cup chopped onions 1 teaspoon salt 1/4 teaspoon pepper 1/4 cup butter or margarine 1/4 cup all-purpose flour 2 cups milk 2 cups (8 ounces) shredded sharp cheddar cheese 1 (16-ounce) can whole kernel corn, drained 1-1/2 cups cubed fully cooked ham In a large saucepan, bring the water, potatoes, carrots, celery, onion, salt and pepper to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are just tender. Remove from the heat; do not drain. Meanwhile, in a medium saucepan, melt the butter. Blend in flour. Add the milk all at once; cook and stir until thickened and bubbly. Add cheese and stir until melted. Stir into the undrained vegetables; return large saucepan to the heat. Add corn and ham; heat through, stirring occasionally. © Copyright Reiman Publications, 1993-1997 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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