Veggie Ham Chowder

I have a lot of cooking for kids cookbooks. This is from my favorite of those, Beyond Macaroni and Cheese. I highly recommend this cookbook. The recipes please the entire family. Anyway, this chowder is a great way to use up a ham roast. I have tweeked the original recipe a bit. It does have a long cooking time, but is well worth it.

• Ready In: 3 hrs 15 mins
• Serves: 10

Ingredients

• 1 1⁄2 cups carrots, diced
• 1  small onion, chopped
• 2 (16 ounce) cans green beans, drained
• 1 (16 ounce) can  creamed corn
• 1  cup milk
• 1  cup celery, chopped
• 1 1⁄2-2  cups ham, chopped
• 1 (10 1/2ounce) can  cream of mushroom soup
• 3 (14 1/2ounce) cans chicken broth
• 3 (10 1/2ounce)  soup cans water
• 1  cup  shredded cheddar cheese
• 3⁄4 cup orzo pasta (or noodle or rice of your choice)
• 1 (5ounce) package  au gratin potato mix

Directions

1. Mix together all ingredients except potatoes and cheddar cheese. Bring to a boil; simmer for 2 hours until carrots tender.
2. Add potatoes and sauce packet and cheddar; simmer one more hour.
3. Is usually best the second day.
4. I watch closely, it does tend to stick to bottom of pan. My mother-in-law taught me a great trick if it does stick put some dry dish detergent in the bottom and let soak over night. It's a miracle in the morning!