- 2 cups water
- 2 cups peeled and cubed potatoes
- 1/2 cup chopped onion
- 2 cloves garlic, chopped
- salt and ground black pepper to taste
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups 1% milk
- 1 (8 ounce) package low-fat cream cheese
- 1 cup shredded sharp Cheddar cheese
- 1 (15 ounce) can corn
- 1 1/2 cups cubed fully cooked ham
- Bring water, potatoes, onion, garlic, salt, and pepper to a boil in a large saucepan. Reduce heat, cover with a lid, and simmer until vegetables are just tender, 8 to 10 minutes. Remove saucepan from heat.
- Melt butter in a separate large saucepan over medium heat. Stir flour into melted butter until smooth. Gradually stir milk into butter-flour mixture; bring to a boil. Reduce heat and simmer, stirring constantly, until thickened, about 2 minutes.
- Stir cream cheese and Cheddar cheese into milk mixture until melted. Pour potato mixture, including liquid, into milk-cheese mixture; add corn and ham. Cook, stirring occasionally, until soup is heated through, 10 to 15 more minutes.
04/12/2018
recipepes.com
Cheddar Ham Chowder, recipe
PT15M
PT1H
5
455 calories
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