Cheddar Chowder

by Carla Tuhacek

This delicious soup is perfect served with a hot loaf of bread on a cold day. To cut calories, I use skim milk and reduced fat cheddar cheese.

2 cups boiling water
1 cup diced 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 butter
1⁄4 cup flour
2 cups milk
2 cups (8 oz.) shredded cheddar cheese
1 cup cubed cooked ham

Put potatoes, carrots, celery, onion, salt and pepper in boiling water in large pot. Cover and simmer 10 minutes. Don’t drain the water.

Meanwhile, melt butter in a sauce pan. Stir in flour, and then slowly add milk. Cook, stirring occasionally, until mixture thickens. Add cheese and stir until melted. Pour this mixture into the large pot of vegetables. Add ham. Heat, but don’t boil. Serves 6.