Cheddar Chowder - cooking recipe

Ingredients

2 c. (2 medium) chopped potatoes
1 c. (1 medium) sliced 1/4-inch carrot
2/3 c. chopped celery
1/3 c. chopped onion
2 c. water
1/2 tsp. salt
1/8 tsp. pepper
2 Tbsp. sweet cream butter
2 Tbsp. all-purpose flour
2 c. milk
1 c. (4 oz.) shredded natural Cheddar cheese
1 c. (4 oz.) shredded pasteurized process American cheese
1 c. cooked, cubed 1/2-inch ham

Preparation

In 3-quart saucepan, combine potatoes, carrot, celery, onion, water, salt and pepper.
Cook over medium heat, stirring occasionally, until mixture comes to a boil (10 to 12 minutes). Cover and reduce heat to low.
Continue cooking until vegetables are crisply tender (20 to 22 minutes); do not drain.
Meanwhile, in 2-quart saucepan, melt butter.
Stir in flour.
Cook over low heat, stirring constantly, until smooth and bubbly (1 minute). Stir in milk.
Continue cooking, stirring occasionally, until mixture thickens and comes to a boil (10 to 12 minutes).
Boil 1 minute.
Remove from heat; stir in remaining ingredients until cheese is melted.
Stir cheese sauce into undrained, cooked vegetables.
Cook over medium heat, stirring occasionally, until heated through (5 to 6 minutes).
Yields 6 (1 cup) servings.