Email to Kathy Foster      

Recipe Categories: Roxymom's HOME PAGEAPPETIZERS BARS BEEF BREAD BREAKFAST CAKES CANDY CANNING CASSEROLES COOKIES CROCKPOT DESSERTS DRINKS EGGS FISHandSEAFOOD FROSTING GlutenFree MARINADES MEXICANSOUTHWEST ORIENTAL PASTA PIES PORK POULTRY PRESSURECOOKER SALADS SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES

Cheddar Chowder




Source of Recipe


Pat Foster






List of Ingredients



• 2 c. water
  
• 2 c. potatoes, diced
  
• 1/2 c. carrots, diced
  
• 1/2 c. celery, diced
  
• 1/4 c. onion, chopped
  
• 1 t. salt
  
• 1/4 t. pepper
  
• WHITE SAUCE:
  
• 1/4 c. butter
  
• 1/4 c. flour
  
• 2 c. milk
  
• 2 c. cheddar cheese, shredded
  
• 1 c. ham, cubed
  






Instructions



1. Combine water, potatoes, carrots, celery, onion, salt and pepper in a large kettle. Boil 10-12 minutes.
   
2. Meanwhile, in a small saucepan, make white sauce by melting butter. Add flour and stir until smooth (about 1 minute). Slowly add milk and cook until thickened. Add grated cheese, stir until melted.
   
3. Add white sauce and cubed ham to vegetables that have NOT been drained. Heat thoroughly.
   
   






Final Comments


7 Weight Watcher points per serving.