Debbie’s Ham Chowder

(Not her actual recipe.)

Yield: 6-8 servings (2 quarts)

 2 cups water

2 cups cubed peeled potatoes

1/2 cup sliced carrots

1/2 cup sliced celery

1/4 cup chopped onion

1 teaspoon salt

1/4 teaspoon pepper

1/4 cup butter

1/4 cup flour

2 cups milk

2 cups (8 oz) shredded cheddar cheese

1 can (16 oz) whole kernel corn, drained

1-1/2 cups cubed fully cooked ham

DIRECTIONS:

In a large saucepan, bring the water, potatoes, carrots, celery, onion, salt, and pepper to a boil.  Reduce heat; cover and simmer for 8-10 minutes or until vegetables are just tender.  Remove from the heat; do not drain.

In a medium saucepan, melt the butter; blend in flour.  Add milk all at once; cook and stir until thickened and bubbly.  Add cheese and stir until melted.  Stir into the undrained vegetables; return to heat.  Add corn and ham; heat through, stirring occasionally.

Recipe from Debbie Stevenson, Sand Springs Ward (2013).