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Cheddar Ham Chowder

Cheddar Ham Chowder
Life on a farm can get hectic—along with my husband's four brothers, we custom-feed 5,000 head of cattle and grow 5,000 acres of crops. So I often freeze this soup and thaw it for a fast easy meal. Since It's hearty, all I need to add are rolls or bread and a salad. We're expecting an addition to the family spring, who'll join our 19-year-old, 4-year-old and 2-year-old.
6-8 ServingsPrep: 20 min. Cook: 25 min.

Ingredients

  • 2 cups water
  • 2 cups cubed peeled potatoes
  • 1/2 cup sliced carrots
  • 1/2 cup sliced celery
  • 1/4 cup chopped onion
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • 1 can (15-3/4 ounces) whole kernel corn, drained
  • 1-1/2 cups cubed fully cooked ham

Directions

  • 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 large saucepan, melt the butter. Stir in flour until
  • smooth; gradually add milk. Bring to a boil; cook and stir for 2
  • minutes or until thickened.
  • Add cheese and stir until melted. Stir into the undrained vegetables;
  • return large saucepan to the heat. Add corn and ham; heat through,
© Taste of Home 2013

2 of 2

Cheddar Ham Chowder (continued)

Directions (continued)

  • stirring occasionally. Yield: 6-8 servings (2 quarts).
Nutrition Facts: 1 serving (1 cup) equals 434 calories, 27 g fat (18 g saturated fat), 100 mg cholesterol, 1,237 mg sodium, 24 g carbohydrate, 2 g fiber, 22 g protein.
© Taste of Home 2013