Cheddar Chowder

Name: Cheddar Chowder
Ingredients: 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

13 ingredients

12 steps

Ingredients

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

Directions

1

In 3-quart saucepan, combine potatoes, carrot, celery, onion, water, salt and pepper.
2

Cook over medium heat, stirring occasionally, until mixture comes to a boil (10 to 12 minutes). Cover and reduce heat to low.
3

Continue cooking until vegetables are crisply tender (20 to 22 minutes); do not drain.
4

Meanwhile, in 2-quart saucepan, melt butter.
5

Stir in flour.
6

Cook over low heat, stirring constantly, until smooth and bubbly (1 minute). Stir in milk.
7

Continue cooking, stirring occasionally, until mixture thickens and comes to a boil (10 to 12 minutes).
8

Boil 1 minute.
9

Remove from heat; stir in remaining ingredients until cheese is melted.
10

Stir cheese sauce into undrained, cooked vegetables.
11

Cook over medium heat, stirring occasionally, until heated through (5 to 6 minutes).
12

Yields 6 (1 cup) servings.