| Cheddar Ham Chowder |
Category: Ham/Pork soups/stews |
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| Serves: 6 |
Preparation Time: |
Cooking Time: 30 minutes |
| Description:Good
on a cold winter night.
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| Ingredients | Amount | Variations |
| water | 2 cups | |
| Ham Redibase | 4 teaspoons | Low Sodium Ham Base |
| potatoes, peeled, cubed | 2 cups | |
| carrots, sliced | 1/2 cup | |
| celery, sliced | 1/2 cup | |
| onion, chopped | 1/4 cup | |
| pepper, ground | 1/4 teaspoon | |
| butter or margarine | 1/4 cup | |
| flour, all purpose | 1/4 cup | |
| 1/2 & 1/2 | 2 cups | milk, heavy cream |
| cheddar cheese, shredded | 2 cups | |
| corn, frozen, thawed | 16 oz. | canned corn |
| cooked ham, cubed, cooked | 1 1/2 cups | |
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Directions: Add to the Ham Stock: potatoes, carrots, celery, onion, and peper. Bring to a boil; reduce heat and simmer for 8-10 minutes or until vegetables are just tender. Remove from heat; do not drain. In a medium saucepan, melt the butter. Blend in flour to make roux. Add the 1/2 & 1/2 slowly and stir constantly to blend. Cook until thickened. Add cheese and stir until cheese is melted. Stir cheese mixture into pot of vegetables. Return soup pot to heat. Add corn and ham; heat through, stirring occasionally.
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