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Cheddar ham chowder
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| Artist: |
_ |
| Categories: |
Ham, Pork, Soups & Stews |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| cup | Water | | 2
| cup | Cubed peeled potatoes | | 1/2
| cup | Sliced carrots | | 1/2
| cup | Sliced celery | | 1/4
| cup | Chopped onion | | 1
| tsp | Salt | | 1/4
| tsp | Pepper | | 1/4
| cup | Butter or margarine | | 1/4
| cup | All-purpose flour | | 2
| cup | Milk | | 2
| cup | Shredded sharp cheddar | | | -cheese (8 oz.) | | 1
| can | Whole kernal corn, drained | | | -(16 oz.) | | 1 1/2
| cup | Cubed fully cooked ham |
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Procedures:
| 1 | In a large saucepan, bring the water, potatoes, carrots, celery, onion, salt and pepper to a boil. | | 2 | Reduce heat; cover and simmer for 8-10 minutes or until vegetables are just tender. | | 3 | Remove from the heat; do not drain. | | 4 | Meanwhile, in a medium saucepan, melt the butter. | | 5 | Blend in flour. | | 6 | Add the milk all at once; cook and stir until thickened and bubbly. | | 7 | Add cheese and stir until melted. | | 8 | Stir into the undrained vegetables, return large saucepan to the heat. | | 9 | Add corn and ham; heat through, stirring occasionally. |
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