Today's recipe is a 'stay in your pajamas all day' kind of comfort food! Enjoy!
Cheddar Ham Chowder
(from old magazine clipping)
2 c. water
2 c. cubed peeled potatoes
1/2 c. sliced carrots
1/2 c. sliced celery
1/4 c. chopped onion
1 tsp. salt
1/4 tsp. pepper
1/4 c. butter or margarine
1/4 c. flour
2 c. milk
2 c. (8 ounces) shredded sharp cheddar cheese
1 can (16 ounces) whole kernel corn, drained
1-1/2 c. cubed fully cooked ham
In a large saucepan, bring water, potatoes, carrots, celery, onion, salt and papper to a boil. Reduce heat; cover and simmer for 8 to 10 minutes or until vegetables are just tender. Remove from the heat; do not drain. Meanwhile, in a medium saucepan, melt the butter. Blend in flour. Add the milk all at once; cook and stir until thickened and bubbly. 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. Makes 6-8 servings. (2 quarts)
What I love most about this recipe is how easy it is. You have a pot of heart warming chowder in no time at all, and don't forget the cornbread muffins! I always double this recipe to feed my hoard of men! :)
This is a great recipe to have when you need to use up all the left over ham from Thanksgiving or Christmas.
If you love cinnamon as much as I do, then you'd better check back tomorrow for Day 8!