Midwest Ham Chowder

It’s no secret that I enjoy taking cooking classes.  One favorite spot to do just that is the Midwest Living Culinary School at Silver Dollar City in Branson, Missouri.  Instructor, Debbie Dance Uhrig, does a wonderful job educating her students, while making it fun and enjoyable! Recently, I attended Debbie’s class “Salute to the Fields of Iowa.”  In this class, she demonstrated and prepared this Midwest Ham Chowder, along with Iowa Creamed Corn Casserole and Fresh Sweet Corn Salsa.  My husband’s favorite dish from this class was the corn casserole, therefore I will be making that soon and sharing the recipe with you.

In a large saucepan or stockpot, combine water, potatoes, carrots, *celery and onion.

Bring to a boil; reduce heat.  Cover and simmer for 10 minutes.

*I substituted celery flakes, because I forgot to put celery on my list.

For cheese sauce, in a medium saucepan, melt butter.

Stir in flour and pepper.  Add milk all at once.

Cook and stir over medium heat until thickened and bubbly.

Add cheese to sauce.

Cook, stirring until cheese is melted.

Add cheese sauce to vegetable mixture.

Stir in corn and ham.  Heat through, but don’t boil.

Ladle into soup bowls and top with additional pepper, if you like.

Midwest Ham Chowder
 
Author:
Recipe type: main dish
Ingredients
  • 2 cups water
  • 2 cups chopped potatoes
  • ½ cup chopped carrots
  • ½ cup chopped celery
  • ¼ cup onion
  • ¼ cup butter or margarine
  • ¼ cup all-purpose flour
  • ¼ teaspoon black pepper
  • 2 cups milk
  • 2-1/2 cup shredded cheddar cheese or american cheese, cubed
  • 1-15 oz. can cream-style corn
  • 2 cups cubed cooked ham
Instructions
  1. In a large saucepan or stockpot, combine water, potatoes, carrots, celery and onion. Bring to a boil; reduce heat. Cover and simmer for 10 minutes.
  2. For the cheese sauce, in a medium saucepan, melt butter or margarine. Stir in flour and pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly.
  3. Add cheese to sauce and cook, stirring until melted. Add cheese sauce to vegetable mixture. Stir in corn and ham. Heat through, but don't boil. Ladle into soup bowls and top with additional pepper, if you like.