Cheddar Ham Chowder Jan Peterson
2 cups water 2 cups cubed peeled potatoes
1/2 cup sliced carrots 1/2 cup sliced celery
1/4 cup chopped onion 1 tsp. salt
1/4 tsp. pepper 2 cups skim milk
1 can creamed corn 2 cups shredded cheddar cheese
1 1/2 cups cooked ham, cubed
Bring water potatoes, carrots, celery, onion, salt and pepper to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are just tender. Add milk, corn cheese and ham. Heat thoroughly.