Wednesday, February 3, 2010

Cheddar Ham and Corn Chowder

Here is another great, super easy soup recipe. Perfect for a cold, winter night. Serve with crusty bread.

2 cups water
2 cups cubed peeled potatoes
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup chopped onion
1 tsp salt
1/4 tsp pepper
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups milk
2 cups (8-ounce package) shredded sharp cheddar cheese
1 (15-ounce) can whole kernel corn, drained
1 and 1/2 cups cubed fully cooked ham

In a large soup pot, bring the water, potatoes, carrots, celery, onion, salt and pepper to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are just tender. Remove from the heat; do not drain.

Meanwhile, in a medium saucepan, melt the butter over medium heat. Blend in the flour, let cook for a minute; until golden brown. While whisking, slowly add the milk. Cook and stir until thickened and bubbly (may need to increase the heat a bit). Add the cheese and stir until melted. Stir the milk mixture into the undrained vegetables. Return large pot to the heat. Add the corn and ham; heat through, stirring occassionally. Serves 6.

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