Ham and Potato Chowder with Cheese
INGREDIENTS:
1 can (14.5 oz) Low-Sodium Chicken Broth
3 cups Potatoes, peeled and diced
1 cup Carrots, diced
4 stalks Celery, diced
1/2 Large Onion, diced
1 Tbsp Dried Parsley Flakes
1 cup Frozen Corn
1/4 cup Flour
3 Tbsp Cornstarch
6 cups Half and Half divided
1 cup Velvetta, diced
2 cups Shredded Cheddar Cheese
1 lb Diced Ham
1/2 lb Bacon, cooked and crumbled
Salt and Pepper
DIRECTIONS:
In a large dutch oven, combine chicken broth, potatoes, carrots, celery, onion, parsley flakes, and frozen corn. Bring to a boil and cook until vegetables are tender.
In a separate bowl, combine flour, cornstarch, and 2 cups of half and half. Stir slurry into cooked vegetable mixture.
In a separate saucepan over medium, heat remaining 4 cups of half and half. Stir in Velveeta and shredded cheddar cheese. Stir continuously until cheese are melted.
When cheese is melted add to cooked vegetable mixture. Stir to combine …
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