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Cheddar Chowder

Source of Recipe

Cindy Sanchez MomsMenu.com

2 cups boiling water
2 cups diced potatoes
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup chopped onion
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup margarine
1/4 cup flour
2 cups milk
2 cups (8 oz.) shredded sharp cheddar cheese
1 cup cubed cooked ham

Add water to potatoes, carrots, celery, onion, salt & pepper.
Cover; simmer 10 minutes. Do not drain. Make white sauce
with margarine, flour, & milk. Add cheese; stir until melted.
Add ham & undrained vegetables. Heat; do not boil.

Variations:
Varsity Chowder: - omit ham; add 8 slices crisply cooked, crumbled bacon.
School Days Chowder: - omit ham; add 1/2 lb. sliced frankfurters.
Midwest Chowder: - omit ham; add 2 cups (1 lb. can) cream-style corn.
Snow Scene Chowder: - add 1 chicken bouillon cube, 1 cup diced cooked chicken.
Parmesan Corn Chowder: - replace cheddar cheese with Parmesan cheese, add 1 can cream-style corn.


Serves 6-8