By: Mary John Resch
I had some leftover ham in my refrigerator and so with all the cold weather we’ve had lately it seemed like the perfect opportunity to try this Ham and Cheese Chowder recipe that I had cut out last winter. I thought the chowder was very good and a great use for leftover ham. If the ham you use is salty you may not need to add any salt. I added the freshly ground black pepper but did not have any chives to add but I think they would have been a nice addition.
HAM and CHEESE CHOWDER
1 1/2 pounds potatoes (about 3 medium), peeled and
diced
1/4 teaspoon baking soda
3 tablespoons butter
1 small onion, finely chopped
3 tablespoons all-purpose flour
3 1/2 cups whole milk
1/2 cup of water you used to cook potatoes
4 oz. process cheese (Velveeta), cubed (about 1 cup)
1/2 cup shredded sharp cheddar cheese
1 1/2 cups cubed fully cooked ham
Salt as if needed
Minced fresh chives and coarsely ground black pepper, optional
Place potatoes and baking soda in a large saucepan. Add water to cover; bring to a boil. Reduce heat; cook, uncovered, until tender, 6-8 minutes. Drain, reserving 1/2 cup of the potato water.
In the same pan, saute onion in butter until tender; 2-4 minutes. Stir in flour until blended; cook and stir 2 minutes. Gradually stir in milk and reserved potato water. Bring to a simmer, stirring constantly; cook and stir until thickened, 2-3 minutes.
Stir in cheeses until melted. Stir in ham and potatoes; heat through. Taste and add salt as needed. Serve garnished with chives and pepper.
Yield: 2 servings