Soup - Cheddar Ham Chowder Recipe

By BlueSchmoo

Modifications I made a small batch for lunch:
Used Almond Milk
cut back on Cheddar and Natural Vermont Cheese powder
and also added
2 Tbsp frozen mushrooms
1 Cup chopped Kale

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
• _________________________________________________
• SERVES 1.5-2
• 1/2 cups water (more may be necessary)
• 1/2 cups cubed peeled potatoes
• 2 Tbsp sliced carrots
• 2 Tbsp sliced celery
• 1 Tbsp chopped onion
• 1/4 teaspoon salt
• 1/16 teaspoon pepper
• 1 Tbsp butter
• 1 Tbsp Whole Wheat flour
• 1/2 Almond Milk
• 1 Tbsp shredded sharp Cheddar cheese
• 3 Tbsp Vermont Cheddar Cheese Powder
• 3 ozs frozen whole kernel corn
• 1 Slice of Morrells ham about 1/8" thick (approximately 3x5x1/8)

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 1

1.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.

2.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.

3. 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).