I would only make this soup on occasion because the original recipe was quite high in fat. I doctored it up a bit, using healthier ingredients, and now we enjoy this flavorful chowder more often.
—ELLIE RAUSCH GOODSOIL, SK
PREP: 20 MIN. • COOK: 20 MIN. • MAKES: 7 SERVINGS
2 cups water
2 cups diced unpeeled red potatoes
1 cup diced carrot
1/2 cup diced celery
1/4 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
2 cups 2% milk
2 cups shredded reduced-fat cheddar cheese
1 cup cubed fully cooked lean ham
1. In a Dutch oven, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender.
2. Meanwhile, place flour in a large saucepan; gradually whisk in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Add cheese; stir until melted. Stir the ham and the cheese sauce into undrained vegetables; stir until combined.