Golden cheese chowder
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter (or marg.) |
| ½ | cup | Flour, all-purpose |
| 4 | cups | Milk |
| 4 | cups | Cheese, Cheddar; shredded |
| 3 | cups | Water |
| 4 | mediums | Potatoes; peeled and diced |
| 1 | cup | Celery; sliced |
| 1 | cup | Carrot; sliced |
| ½ | cup | Onion; diced |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | cups | Ham; diced, cooked |
| Hot sauce | ||
Directions
Melt butter in a heavy 2-quart saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually stir in milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add cheese, stirring until cheese is melted.
Remove from heat, and set aside.
Combine water, vegetables, salt, and pepper in a 5-quart Dutch oven; heat to boiling. Reduce heat and cover; simmer 10 minutes or until vegetables are tender. Stir in cheese sauce, ham, and hot sauce to taste. Cook over low heat until thoroughly heated (do not boil).
SOURCE: Southern Living Magazine, sometime in 1979. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 01-27-95