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.