Golden cheese chowder

Yield: 12 servings

Measure 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
\N \N Hot sauce

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

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