Cookin’ with Carolyn Cheddar Potato Chowder

2 cups water
2 cups diced unpeeled red potatoes
1 cup diced carrot
1/2 cup diced celery
1/4 cup chopped onion
1 tsp. salt
1/4 tsp. pepper
1/4 cup flour
2 cups 2% milk
2 cups shredded reduced-fat cheddar cheese
1 cup fully cooked ham
In a Dutch oven, combine the first 7 ingredients.
Bring to a boil. Reduce heat; cover and simmer for
10-12 minutes or until tender. Meanwhile, place
flour in a large saucepan; gradually whisk in milk.
Bring to a boil over medium heat; cook and stir for
2 min. or until thickened. Remove from heat. Add
cheese; stir until melted. Stir the ham and cheese
sauce into undrained vegetables; stir until combined.
Makes 7 servings . Enjoy!