Ham and Veggie Chowder

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

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