Ham and Potato Chowder Recipe

If your like me you are looking at all the leftovers from Thanksgiving in your fridge and wondering, What am I going to do with all of this? Someone mentioned a ham and potato chowder on facebook and I knew I had to make it. I set out to google and found a few recipes. I combined a few of them and ended up with this yummy chowder.

Ham and Potato Chowder

Ingredients:

3 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
1/3 cup corn (frozen or canned)
1/3 cup diced carrots
1 cup diced cooked ham (you can also use cooked chicken or turkey)
3 1/4 cups water
2 tablespoons chicken bouillon
1/2 teaspoon salt, or to taste
1/2 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
1 cup shredded cheddar cheese (optional)

Directions:

Combine the potatoes, celery, onion, carrots, corn, and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, ham, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, add cheese, and cook soup until heated through. Serve immediately.

Serve with warm bread or rolls. Enjoy!