Ham and Cheese Chowder recipe
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Ingredients
- 2 cups peeled and cubed Yukon Gold potatoes 1 ¾ cups chicken broth ½ cup sliced carrots 1 teaspoon minced garlic 1 teaspoon salt ¾ teaspoon garlic powder ½ teaspoon ground black pepper 2 cups frozen corn 1 ½ cups cubed fully cooked ham ¼ cup butter ¼ cup cornstarch 2 cups milk 2 cups shredded sharp Cheddar cheese
Nutrition Info
- 464.5 caloriescarbohydrate: 31.7 gcholesterol: 87.1 mgfat: 28.7 gfiber: 2.6 gprotein: 21.7 gsaturatedFat: 16.1 gservingSize: -sodium: 1494.9 mgsugar: 6.8 gtransFat: : -unsaturatedFat: : -
Directions Ham and Cheese Chowder
Directions
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Combine potatoes, broth, carrots, and garlic in a large pot and bring to a boil, about 5 minutes. 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 lowest setting.
While soup simmers, melt butter in a 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. Pour mixture into the pot with the soup. Cook over medium heat, stirring occasionally, until heated through, about 2 minutes more, or until ready to serve.