Perfect for using up your left-over Easter ham.
I adapted it to be gluten free. The original can be found here: http://www.midwestliving.com/recipe/soups/midwest-ham-chowder/
Midwest Ham Chowder
6 main-dish servings
Cook: 25 minutes
Prep: 25 minutes
- 2 cups water
- 2 cups chopped potatoes
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 1/4 cup chopped onion
- 1/4 cup butter or margarine
- 1/4 cup GF flour mix of your choice (I use Tom Sawyer)
- 1/4 teaspoon black pepper
- 2 cups milk (skim works just fine)
- 2-1/2 cups shredded cheddar cheese
- 1 15-ounce can cream-style corn
- 2 cups cubed cooked ham
1. In a large saucepan or pot, combine water, potatoes, carrots, celery, and onion. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
2. For cheese sauce: In a medium saucepan, melt butter or margarine. Stir in flour and pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly.
3. Add cheese to sauce and cook and stir until melted. Add cheese sauce to vegetable mixture. Stir in corn and ham. Heat through, but don't boil. Ladle into soup bowls and top with additional pepper, if you like. Makes 6 main-dish servings.
Nutrition Note: Reduce the fat and sodium in this cheesy soup by using less cheese and ham.