About
Chowder isn't just for clams! Sometimes, a beloved sandwich combination can transform itself into just the creamy, warming soup you need when the weather turns cold! Hot Ham & Cheese Chowder invites the salty, savory ham, the melty cheese, and the sweet summer flavor of corn into a rich and thick broth loaded with garden vegetables. You'll be wishing for more Hot Ham & Cheese Chowder after you take your last sip from the bowl, so make sure you make more!
Ingredients
- 2 cups water
- 2 cups potatoes, peeled and cubed
- 1/2 cup carrots, sliced
- 1/2 cup celery, sliced
- 1/4 cup onion, chopped
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups 2% milk
- 2 cups sharp cheddar cheese, shredded
- 1 (15.75-ounce) whole kernel corn, drained
- 1 1/2 cups ham, cubed and fully cooked
Directions
Step 1 -In a large saucepan, add the water, the potatoes, the carrots, the celery, the onion, the salt, and the pepper.
Step 2 -Bring the mixture to a boil.
Step 3 -Cover and simmer until the vegetables are just tender, about 8-10 minutes.
Step 4 -Transfer the mixture from the heat but do not drain.
Step 5 -In a separate saucepan, melt the butter.
Step 6 -Stir the flour into the butter mixture until smooth.
Step 7 -Gradually add the milk to the flour mixture, whisking constantly.
Step 8 -Bring the flour mixture to a boil and cook, stirring, until thickened, about 2 minutes.
Step 9 -Add the cheese to the flour mixture and stir until melted.
Step 10 -Stir the flour mixture into the undrained vegetables.
Step 11 -Return the large saucepan to the heat.
Step 12 -Add the corn and the ham to the soup mixture and cook, stirring occasionally, until heated through, about 2-3 minutes.
Step 13 -Serve.
