Cheddar Chowder
- 2 c. (2 medium) chopped potatoes
- 1 c. (1 medium) sliced 1/4-inch carrot
- 2/3 c. chopped celery
- 1/3 c. chopped onion
- 2 c. water
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 2 Tbsp. sweet cream butter
- 2 Tbsp. all-purpose flour
- 2 c. milk
- 1 c. (4 oz.) shredded natural Cheddar cheese
- 1 c. (4 oz.) shredded pasteurized process American cheese
- 1 c. cooked, cubed 1/2-inch ham
- In 3-quart saucepan, combine potatoes, carrot, celery, onion, water, salt and pepper.
- Cook over medium heat, stirring occasionally, until mixture comes to a boil (10 to 12 minutes). Cover and reduce heat to low.
- Continue cooking until vegetables are crisply tender (20 to 22 minutes); do not drain.
- Meanwhile, in 2-quart saucepan, melt butter.
- Stir in flour.
- Cook over low heat, stirring constantly, until smooth and bubbly (1 minute). Stir in milk.
- Continue cooking, stirring occasionally, until mixture thickens and comes to a boil (10 to 12 minutes).
- Boil 1 minute.
- Remove from heat; stir in remaining ingredients until cheese is melted.
- Stir cheese sauce into undrained, cooked vegetables.
- Cook over medium heat, stirring occasionally, until heated through (5 to 6 minutes).
- Yields 6 (1 cup) servings.
potatoes, carrot, celery, onion, water, salt, pepper, sweet cream butter, flour, milk, cheddar cheese, american cheese, ham
Taken from www.cookbooks.com/Recipe-Details.aspx?id=292966 (may not work)