Cheddar Ham Chowder Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
- 1 teaspoon salt
- 1/4 cup all-purpose flour
- 1/2 cup sliced carrots
- 1/4 teaspoon pepper
- 1/4 cup butter
- 2 cups water
- 1/4 cup chopped onion
- 2 cups milk
- 2 cups cubed peeled potatoes
- 2 cups (8 ounces) shredded sharp cheddar cheese
- 1/2 cup sliced celery
- 1-1/2 cups cubed fully cooked ham
- 1 can (15-3/4 ounces) whole kernel corn drained
- Carbohydrate 9.16047327507577 g
- Cholesterol 28.3354166993407 mg
- Fat 10.3573836284961 g
- Fiber 0.575383949076919 g
- Protein 3.3549813731907 g
- Saturated Fat 6.36625532263552 g
- Serving Size 1 1 -8 serving (192g)
- Sodium 164.224232021255 mg
- Sugar 8.58508932599885 g
- Trans Fat 0.865612784082403 g
- Calories 141 calories
Directions In a large saucepan, 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 another saucepan, melt the butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add cheese and stir until melted. Stir into the undrained vegetables; return large saucepan to the heat. Add corn and ham; heat through, stirring occasionally. Yield: 6-8 servings (2 quarts). Originally published as Cheddar Ham Chowder in Country Woman March/April 1994, p33 Nutritional Facts 1 serving (1 cup) equals 434 calories, 27 g fat (18 g saturated fat), 100 mg cholesterol, 1,237 mg sodium, 24 g carbohydrate, 2 g fiber, 22 g protein. Print Add to Recipe Box Email a Friend
