Ham and Potato Chowder

2 cups diced, peeled potatoes

2 cups chicken broth

½ cup sliced carrot

1/2 cup sliced celery

¼ cup chopped onion

¼ cup butter

¼ cup all-purpose flour

2 cups whole milk

¼ to ½ teaspoon salt

¼ teaspoon pepper

2 cups (8 ounces) sharp shredded cheddar cheese

1-1/2 cups cooked ham, cubed

1 cup corn

1/2 cup diced Melissa's Fire Roasted Sweet Red Bell Peppers

In a large saucepan, combine the potatoes, chicken broth, carrot, celery, and onion. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until potatoes are fork tender.

 

Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt, and pepper. Bring to a boil and cook 2 minutes, stirring constantly, until thickened. Stir the mixture into the potatoes and chicken broth. Stir in cheese until melted. Add ham and corn. Heat through.

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