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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 7 |
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I only made this soup occasionally because the original recipe was quite high in fat. I doctored it up a bit, using healthier ingredients, and now we eat this rich flavorful chowder more often. —Ellie Rausch of Goodsoil, Saskatchewan Ingredients:
2 cups water |
2 cups diced unpeeled red potatoes |
1 cup diced carrot |
1/2 cup diced celery |
1/4 cup chopped onion |
1 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup king arthur unbleached all-purpose flour |
2 cups 2% milk |
2 cups (8 ounces) shredded reduced-fat cheddar cheese |
1 cup cubed fully cooked lean ham |
Directions:
1. In a Dutch oven, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender.
2. Meanwhile, place flour in a large saucepan; gradually whisk in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Add cheese; stir until melted. Stir the ham and the cheese sauce into undrained vegetables; stir until combined. Yield: 7 servings.
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