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Ham Cheddar Chowder

Living in Wisconsin, I like to make dishes featuring cheese, and this chowder is one of my favorites. It makes a great meal served with salad greens and rye rolls. —Ruth Protz, Oshkosh, Wisconsin
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings (about 2 quarts)

Ingredients

  • 3 cups cubed peeled potatoes (1 inch)
  • 2 medium carrots, chopped
  • 2 teaspoons salt
  • 3 cups water
  • 6 tablespoons butter
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 6 tablespoons all-purpose flour
  • 1/2 teaspoon pepper
  • 4 cups whole milk
  • 3 cups shredded cheddar cheese
  • 1 cup cubed fully cooked ham (about 8 ounces)

Directions

  • Place first four ingredients in a large saucepan; bring to a boil. Reduce heat; cook, uncovered, until vegetables are tender, 10-15 minutes. Drain.
  • Meanwhile, in a Dutch oven, heat butter over medium heat; saute onion and celery until tender. Stir in flour and pepper until blended; gradually stir in milk. Bring to a boil, stirring occasionally; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted.
  • Stir in ham and potato mixture; heat through over low heat.
Health Tip: This swap saves calories and fat in a lot of different recipes: Reduce the amount of cheese and switch to a more flavorful variety, like sharp cheddar in this case.
Nutrition Facts
1 cup: 429 calories, 28g fat (16g saturated fat), 87mg cholesterol, 690mg sodium, 27g carbohydrate (8g sugars, 2g fiber), 19g protein.

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