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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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âThis chowder is full flavored and so comforting,â says Lisa Renshaw of Kansas City, Missouri. We couldnât agree more! Leftover ham and veggies add body, while Gouda cheese brings a special touch. Ingredients:
1/2 cup finely chopped onion |
1/2 cup finely chopped celery |
1/2 cup chopped sweet red pepper |
2 tablespoons butter |
1/4 cup king arthur unbleached all-purpose flour |
1 envelope ranch salad dressing mix |
4-1/4 cups milk |
2 cups frozen cubed hash brown potatoes, thawed |
2 cups frozen corn, thawed |
2 cups cubed fully cooked ham |
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme |
1/2 cup shredded smoked gouda cheese |
Directions:
1. In a large saucepan, saute the onion, celery and red pepper in butter until crisp-tender. Stir in flour and dressing mix until blended; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Add the potatoes, corn, ham and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes to allow flavors to blend. Stir in cheese until blended. Yield: 8 servings (2 quarts).
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