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Cheddar Ham Chowder

I often freeze this soup and thaw it for a fast easy meal. Since it's hearty, all I need to add are rolls or bread and a salad. —Ann Heine, Mission Hill, South Dakota
  • Total Time
    Prep: 20 min. Cook: 25 min.
  • Makes
    8 servings (2 quarts)

Ingredients

  • 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 all-purpose flour
  • 2 cups 2% milk
  • 2 cups shredded sharp cheddar cheese
  • 1 can (15-3/4 ounces) 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.
  • Meanwhile, in another saucepan, melt the butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Add cheese and stir until melted. Stir into the undrained vegetables; return large saucepan to the heat. Add corn and ham; heat through, stirring occasionally.
Nutrition Facts
1 cup: 434 calories, 27g fat (18g saturated fat), 100mg cholesterol, 1237mg sodium, 24g carbohydrate (6g sugars, 2g fiber), 22g protein.

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