Soup - Cheddar Ham Chowder Recipe

By

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

View complete recipe

  • 6

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)

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).

View complete recipe