Soup: Cheddar Chowder

2 c. boiled water

3 c. potatoes, diced

1 c. carrots, sliced

1/2 c. celery, sliced

1/4 c. onion, chopped

1 tsp. salt

1/4 tsp. pepper

1 T. margarine

1/4 c. flour

2 c. milk

2 c. shredded cheddar cheese

1 c. ham or cooked bacon, cubed

Combine water, potatoes, carrots, celery, onion, salt and pepper in a large kettle.  Boil 10 to 12 minutes.  Do not drain.  Set aside.  Meanwhile, in a saucepan (or microwave) on medium heat, melt margarine, add flour and stir until smooth.  Add milk and cook until thickened, stirring frequently, to make a white sauce.  Add grated cheese to white sauce.  Stir until melted.  Add white sauce and ham to water, potatoes, carrots, celery, onion, salt and pepper.  Heat through.

Valerie Kauffman

From the Kitchens of CMC

Columbus Mennonite Church

2004