2 cups boiling water
2 cups diced potatoes
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup chopped onion
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 cup margarine
1/4 cup flour
2 cups milk
2 cups (8 oz.) shredded sharp
cheddar cheese
1 cup cubed cooked ham
--------------------------------
Add water to potatoes, carrots,
celery, onion, salt & pepper.
Cover; simmer 10 minutes. Do not
drain. Make white sauce with
margarine, flour, & milk. Add
cheese; stir until melted. Add ham
& undrained vegetables. Heat; do
not boil.
Variations:
Varsity Chowder: - omit ham; add
8 slices crisply cooked, crumbled
bacon.
School Days Chowder: - omit ham;
add 1/2 lb. sliced frankfurters.
Midwest Chowder: - omit ham; add
2 cups (1 lb. can) cream-style corn.