Cheesy Ham Chowder
Ingredients
- 1¾ cups water
- 2 cups peeled, cubed Butter Gold or Yukon Gold potatoes (cubes about ½” to ¾”)
- ½ cup sliced carrots (I buy shredded carrots and chop those in thirds)
- 2 cloves garlic, minced
- 1 tsp. salt
- ¾ tsp. garlic salt
- ½ tsp. pepper
- ¼ cup butter
- ¼ cup cornstarch
- 2 cups milk
- 2 cups (8 oz.) sharp cheddar cheese (cubed or shredded)
- 2 cups frozen or fresh corn
- 1½ or 2 cups cubed ham (fully cooked)
Instructions
- In a large pot, bring water, potatoes, carrots, and garlic to a boil. Stir in salt, garlic salt, and pepper.
- Reduce heat, cover, and simmer for 8-10 minutes or until potatoes and carrots are tender. Add the ham cubes and frozen corn. Reduce heat to lowest setting.
- Meanwhile, in a medium saucepan, melt the butter, then whisk in the cornstarch.
- Add the milk to the butter/cornstarch mixture and whisk together.
- Cook and stir until thickened and bubbly.
- Add cheddar cheese cubes or shreds and stir until melted.
- Pour creamy contents of medium saucepan into the large pot of ham and vegetables. Heat through over medium heat, stirring occasionally, until read to serve.
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