Vegetable and Ham Chowder

Recipe By kstockley@ns.sympatico.ca

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Prep Time

0
min.

Total Time

40
min.

Servings

6 servings at 1 1/2 cups each approximately

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Peel and cube the potatoes (about 1/2 inch cubes). Simmer potatoes in water (enough to barely cover in pot) and cook until almost tender. Reserve potato liquid.
Melt butter in large saucepan. Saute the onion, carrot and celery until soft but not brown. Stir in flour and cook for approximately 2 minutes, stirring constantly. Stir in some of the liquid from the potatoes and add the Dijon mustard. Stir until sauce is made.
Add the milk, cooked potatoes, remaining potato liquid and salt and pepper to taste. Bring to a simmer. Add the ham and the Asiago cheese and 1 cup of the Kraft Old Cheddar Cheese. Cook on low heat until cheese is melted. Cover with a lid and keep warm. Best served within 15 minutes. Sprinkle the remaining Kraft Old Cheddar Cheese on top of the chowder in the soup bowl. Serve with Triscuit Crackers.

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I have added green peppers and red peppers as well as red onion for colour and taste. It is a good way to use up leftover ham.

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