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Ham Cheddar Chowder Recipe

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Living in Wisconsin, I like to make dishes featuring cheese, and this chowder is one of my favorites. It makes a great meal served with salad greens and rye rolls.

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8 Servings
Prep: 15 min. Cook: 35 min.

Ingredients

3 cups water
3 cups diced peeled potatoes
1 cup diced carrots
1 cup diced celery
1 medium onion, chopped
2 teaspoons salt
1/2 teaspoon pepper
6 tablespoons butter
6 tablespoons all-purpose flour
4 cups milk
3 cups (12 ounces) shredded cheddar cheese
1 cup cubed fully cooked ham

Directions

In a large saucepan or Dutch oven, bring water to a boil. Add the potatoes, carrots, celery, onion, salt and pepper. Reduce heat. Cover and simmer for 20 minutes or until vegetables are tender; drain and set vegetables aside.
In same pan, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Add ham and reserved vegetables. Cook on low until heated through. Do not boil. Yield: 8 servings (about 2 quarts).

Nutrition Facts: 1 serving (1 each) equals 417 calories, 26 g fat (17 g saturated fat), 94 mg cholesterol, 1,238 mg sodium, 28 g carbohydrate, 2 g fiber, 18 g protein.

Ham Cheddar Chowder published in Country Extra January 2004, p49

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