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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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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. Ingredients:
3 cups water |
3 cups cubed peeled potatoes |
1 cup chopped carrots |
1 cup chopped celery |
1 medium onion, chopped |
2 teaspoons salt |
1/2 teaspoon pepper |
6 tablespoons butter |
6 tablespoons king arthur unbleached all-purpose flour |
4 cups whole milk |
3 cups (12 ounces) shredded cheddar cheese |
1 cup cubed fully cooked ham |
Directions:
1. In a large saucepan, bring water to a boil. Add the potatoes, carrots, celery, onion, salt and pepper. Reduce heat. Cover and simmer for 20 minutes or until vegetables are tender; drain and set vegetables aside.
2. In same pan, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Add ham and reserved vegetables. Cook on low until heated through. Do not boil. Yield: 8 servings (about 2 quarts).
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