Ham and Veggie Chowder

This is one of my cold-winter-day-stuck-in-the-house recipes. You can leave out the ham and just have Veggie Chowder. It's pretty good that way too.

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 3  cups  chicken stock or 3  cups  vegetable stock
• 1  medium onion, coarsely chopped
• 1  cup  diced carrot
• 1  cup  diced celery
• 2  cups  diced potatoes
• 1 (15 ounce) can diced tomatoes
• 1⁄2 cup whole kernel corn, frozen
• 1⁄2 cup frozen green pea
• 1 1⁄2 cups  diced ham
• 1⁄2 cup butter
• 1⁄2 cup flour
• 3  cups half-and-half
• 1  cup  flat beer
• 8  ounces cheddar cheese, grated
• 1  tablespoon Dijon mustard
•  salt and pepper

Directions

1. Place the stock in a large soup pot and bring to a boil.
2. Add the onions, carrots, celery, potatoes, and tomatoes.
3. Bring back up to a boil, then reduce heat to medium-low and cook about 15 minutes.
4. Add corn, peas, and ham and continue cooking until vegetables are tender.
5. While vegetables are cooking, melt the butter in a large saucepan over medium heat.
6. Add the flour and stir until smooth. Continue cooking, stirring constantly, until the flour starts to turn color.
7. Whisk in the half-and-half and beer. Continue cooking and stirring until the sauce bubbles and thickens.
8. Remove from heat and keep in a warm place until vegetables are done.
9. Reduce heat under vegetables to low and add cream sauce. Stir to mix thoroughly.
10. Add grated cheese a little at a time, stirring to melt cheese completely after each addition.
11. Stir in the mustard and add salt and freshly ground black pepper to taste.
12. Continue cooking, stirring occasionally, until heated through, being careful not to let it boil.
13. Serve immediately.