Monday, September 27, 2010

Potato &Ham Chowder

Recipe From: Holly

Servings: 8 (about 2 quarts)

3 cups water
4 cups cubed peeled potatoes
1 cup chopped carrots
1 cup chopped celery
1 small onion, chopped
1 teaspoons salt
1 teaspoon pepper
6 tablespoons butter
6 tablespoons all-purpose flour
5 cups whole milk
2 cups shredded cheddar cheese
2 cups cubed fully cooked ham

1 can (regular size) of corn

Chop up potatoes, carrots, celery & onion.

In a large saucepan, 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.

note: this is not a soup it's chowder so it will be thick, if it's too thick for you, just add more milk until it's the consistency you want. You can freeze what you don't use.

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