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Cheddar Chowder

Cheddar Chowder (Ham and Cheese Soup)


2 cups boiling water
2 cups diced potatoes
1/2 cup sliced carrots
1/2 cup sliced celery
1/4  cup chopped onion
1 1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup margarine
1/4 cup flour
2 cups milk
2 cups cheddar cheese
1 cup cubed ham


Add the 2 cups water to potatoes, carrots, celery, onion, salt and pepper.

Cover and cook until tender.  Do not drain.

Make white sauce by melting margarine in Dutch oven or other large pan, then add flour and whisk in milk.

Stir with whisk until the mixture starts to thicken.

Add cheese; stir until melted.
Add ham and un-drained vegetables.

Heat, do not boil

Note: This is what I make out of leftover ham. It’s so good on a winter day. Skim milk works fine in this recipe, but I tried fat free cheese once and that didn’t work so well. It won’t melt!

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