- 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
- 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 another 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, stirring occasionally. Yield: 6-8 servings (2 quarts).
Reviews for Cheddar Ham Chowder
"Hearty and tasty! The only change I made was I added about a half teaspoon of cayenne pepper to give it more flavor. Will be making this one again."
"I make this frequently, especially when I want to give another family a meal. I use my freezer corn and also add sweet potatoes."
"Really tasty, but I used frozen southwestern corn, and cayenne pepper to jazz it up. I served it with crescent rolls. My family liked it."
"Love this. So wonderful to take to warm up at work or get cozy on a cold day. I'm definitely saving this one for years to come."
"Excellent cold weather soup! I did saute the onions, carrots and celery first and, as suggested reduced the salt and increased the vegetables. Great base recipe to expand on and froze well for individual meals."