Cheddar Ham Chowder

By á-16791

Ingredients

• 2 cups water
• 2 cups cubed peeled Yukon gold potatos
• 1 stalk sliced celery
• 1/2 onion chopped
• 1 tsp salt
• 1/4 tsp pepper
• 1/4 cup butter
• 1/4 cup flour
• 2 cups half and half
• 2 cups shredded sharp cheddar cheese
• 16 oz can whole kernel corn, drained
• 1-1/2 cup fully cooked ham
• 1-1/2 to 2 cups of cauliflower
• vegetable flakes enough to give the soup the color you want

Details

Servings 6
Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

In a large saucepan, bring the water, potatoes, celery, cauliflower, onion, salt and pepper to a boil. Reduce heat; cover and simmer for 8-10 minutes or until the vegetables are tender. Remove from heat; do not drain

Meanwhile, in a medium saucepan, melt the butter. Blend in the flour. Add the cream all at once; cook and stir until thickened and bubbly. Add cheese and stir until melted. Sir into the un-drained vegetables, return large saucepan to the heat. Add corn and ham; Heat through, stirring occasionally.