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The Cook Stove / Soups
Cheddar Ham Chowder
2 cups water
2 cups cubed peeled potatoes
½ cup sliced carrots
½ cup sliced celery
¼ cup chopped onion
1 teaspoon salt
¼ teaspoon pepper
¼ cup butter
¼ cup all-purpose flour
2 cups milk
2 cups shredded sharp cheddar cheese
1 can (16 oz.) whole kernel corn, drained
1-1/2 cups cubed fully cooked ham
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In a large saucepan, bring the water, potatoes, carrots, celery,
onion, salt and pepper to a boil.
Reduce the heat; cover and simmer for 8-10 minutes or until
Vegetables are just tender. Remove from the heat but do not drain.
Meanwhile, in a medium saucepan, melt the butter. Blend in the flour.
Add the milk all at once. Cook and stir until it’s thick and bubbly.
Add the cheese and stir until melted. Stir into the undrained vegetables.
Return the large saucepan to the heat. Add the corn and ham.
Heat through, stirring occasionally.
Makes about two quarts.
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