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Ham & Corn Cheddar Chowder




Source of Recipe


Internet


List of Ingredients




2 cups water
2 cups potatoes, peeled and cubed
1/2 cup carrots, sliced
1/2 cup celery, sliced
1/4 cup onion, chopped
1 tsp. salt
1/4 tsp. pepper
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk
2 cups (8 oz) sharp cheddar cheese, shredded
1 can (16 oz) whole kernel corn, drained
1 1/2 cups ham, cubed and fully cooked
1/2 cup heavy cream

Recipe



In large saucepan bring water, potatoes, carrots, celery, onion, salt and pepper to a boil. Cover, reduce heat and simmer 8-10 minutes. (Use a timer for this so they will not over cook because they sit during the next part and finish cooking) Remove from heat. Do not drain! Meanwhile, in a medium saucepan, melt the butter. Blend in the flour. Add milk all at once, cook and stir until thickened and bubbly. Add cheese and stir until melted. Stir into the un-drained vegetables. Return large saucepan to heat. Add corn and ham. Heat through, stirring occasionally. Just before serving add heavy cream. Sprinkle grated cheese on top of each bowl for presentation. (Makes 2 quarts) Tip: Heat the corn and ham in the microwave before adding them to the chowder. It reduces the heating time after you've added them to the chowder.