Ham and Cheese Chowder
Description
Cook up a quick pot of creamy ham and cheese chowder with potatoes, carrots, and corn for a comforting meal on a chilly weeknight.
Ingredients
•
2 cups peeled and cubed Yukon Gold potatoes
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1 3/4 cups chicken broth
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1/2 cup sliced carrots
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1 teaspoon minced garlic
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1 teaspoon salt
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3/4 teaspoon garlic powder
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1/2 teaspoon ground black pepper
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2 cups frozen corn
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1 1/2 cups cubed fully cooked ham
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1/4 cup butter
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1/4 cup cornstarch
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2 cups milk
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2 cups shredded sharp Cheddar cheese
Directions
1
Combine potatoes, broth, carrots, and garlic in a large pot and bring to a boil. Stir in salt, garlic powder, and black pepper. Reduce heat, cover, and simmer until potatoes and carrots are tender, 8 to 10 minutes. Add corn and ham. Reduce heat to the lowest setting.
2
While soup simmers, melt butter in a medium saucepan and whisk in cornstarch. Add milk and whisk to combine. Cook and stir until thickened and bubbly, 3 to 5 minutes. Add Cheddar cheese and stir until melted, about 2 minutes.
3
Pour cheese mixture into the pot with soup. Cook over medium heat, stirring occasionally, until heated through, about 2 minutes more, or until ready to serve.