Cheddar Ham Chowder
2 c water
I used chicken broth
2 c cubed peeled Yukon Gold potatoes
1/2 c sliced carrots
1/2 c sliced celery
1/4 c chopped onion
1 tsp salt
1/4 tsp pepper
1/4 c butter
1/4 c all-purpose flour
2 c half n half
2 c shredded sharp cheddar cheese (8 oz; .)
1 can whole kernel corn, drained (16 oz.)
I used frozen corn, 2 cups
1 1/2 c 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
cream 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.
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