Cheddar Ham Chowder

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DVO Recipe Center
Serves: 6

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.

From the Cook'n with Taste of Home CD.
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