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Ingredients
| water: 3 cups |
| russet potatoes (diced): 3 cups (peeled and diced) |
| carrots (grated): 1 cup (diced) |
| celery (chopped): 1 cup (diced) |
| onions: 1 (chopped) |
| salt: 2 tsp |
| black pepper: 1/2 tsp |
| salted butter: 6 Tbl |
| all-purpose flour (unsifted): 6 Tbl |
| 2% milk: 4 cups |
| cheddar cheese (shredded): 3 cups |
| cured boneless ham: 1 cup (cubed) |
Ham Cheddar Chowder
Credit: AllRecipes
User rating:
"Living in Wisconsin, I like to make dishes featuring cheese, and this chowder is one of my favorites. It makes a great meal served with salad greens and rye rolls."
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Prep Time
15 min -
Cook Time
35 min -
Servings
8 serving(s)
Tags
Directions
- In a large saucepan or Dutch oven, bring water to a boil. Add the potatoes, carrots, celery, onion, salt and pepper. Reduce heat. Cover and simmer for 20 minutes or until vegetables are tender; drain and set vegetables aside.
- In same pan, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Add ham and reserved vegetables. Cook on low until heated through. Do not boil.