"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cheesy Ham & Potato Chowder Recipe

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This recipe for Cheesy Ham & Potato Chowder, by , is from The Allen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marilyn Allen
Added: Monday, March 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 - 2 1/2 cups water
4 cups cubed peeled potatoes
1/4 cup chopped onion
3/4 cup thinly chopped celery
1 cup thinly chopped carrots
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup margarine
1/4 cup all purpose flour
2 - 2 1/4 cups milk
4 cups (8 oz) shredded sharp cheddar cheese
1 jar of Hormel real bacon bits
1-1/2 cups cubed fully cooked ham (Deli ham 1/8 to 1/4 inch thick or ham steak can be used)

Directions:
Directions:
In a dutch oven or large saucepan, bring water, potatoes, carrots, celery, onion, salt, and pepper to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are just tender. Remove from the heat; do not drain. Meanwhile, in a medium saucepan, melt the margarine and blend in the flour to make a rue. Add the milk all at once; cook and stir constantly until thickened and bubbly. Add cheese and stir until melted. Stir into the undrained vegetables; return large saucepan to the heat. Add ham and bacon bits; heat thoroughly, stirring occasionally. Yields 6-8 servings (2 quarts). May be frozen for later use.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30-40 minutes
Personal Notes:
Personal Notes:
Whenever I take this to the "Souper Bowl" lunch at church this soup is always the first to go.

 

 

 

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