Cheddar Ham Chowder

Another recipe I picked up during my tenure at the Stacker Cafe, this one comes in particularly handy around the holidays. While this chowder is delicious any time of year, around Christmas and Thanksgiving, it serves as a great dish to help get rid of leftover ham, as well as corn. But seeing as how I simply cannot stand eating plain ham, this is also a great way to serve the meat to those who are picky when it comes to pigs.

4 cups water
3 cups potatoes, peeled and cubed
3/4 cup celery, sliced
3/4 cup carrots, peeled and sliced
1 small onion, diced
1-1/2 tsp. salt
1/2 tsp. pepper
1/2 cup butter
1/2 cup flour
3 cups milk
3 cups shredded cheddar cheese
1 - 15.5 oz. can corn, drained
2 cups fully cooked ham, cubed

In a Dutch oven, bring water to a boil. Add the potatoes, veggies, salt and pepper. Return to a boil. Cook for 5 minutes, then reduce heat. Cover and simmer for 10 minutes or until veggies are tender. Remove from heat and set aside. Do not drain. In a medium saucepan, melt the butter. Blend in the flour. Add the milk and cook until thickened and bubbly. Add the cheese and stir mixture until melted. Add the mixture to the Dutch oven and return to heat. Stir in the corn and ham. Heat through, stirring occasionally. Serve.