Cheddar Ham Soup Food

CHEDDAR HAM CHOWDER

Steps:

• Bring water, potatoes, onion, garlic, salt, and pepper to a boil in a large saucepan. Reduce heat, cover with a lid, and simmer until vegetables are just tender, 8 to 10 minutes. Remove saucepan from heat.
• Melt butter in a separate large saucepan over medium heat. Stir flour into melted butter until smooth. Gradually stir milk into butter-flour mixture; bring to a boil. Reduce heat and simmer, stirring constantly, until thickened, about 2 minutes.
• Stir cream cheese and Cheddar cheese into milk mixture until melted. Pour potato mixture, including liquid, into milk-cheese mixture; add corn and ham. Cook, stirring occasionally, until soup is heated through, 10 to 15 more minutes.

CHEESY HAM AND POTATO SOUP

Steps:

• Rinse the celery, carrots and potatoes. Peel the carrots and potatoes.
• Dice the celery, carrots, potatoes and onion. Mince the garlic cloves.
• Dice the ham. If using leftover ham, rinse off any glaze beforehand.
• Melt the butter in a soup pot on the stovetop on a medium-high heat.
• Add carrots, celery and onion to the pot. Stir and cook until onion is translucent.
• Add garlic and stir until fragrant (about 1 minute).
• Immediately add the flour followed by broth and milk. Stir well.
• Add ham and potatoes. Stir and bring to a boil.
• Salt and pepper to taste. I find salt isn't necessary in this recipe but you may like it.
• Reduce to a simmer and add a bay leaf. Simmer for about 15 minutes or until the potatoes are tender when poked with a fork. Time can vary depending on the size the potatoes were diced.
• Remove bay leaf. Add a cup and a half of the cheese. Stir. Turn off heat and serve.
• Sprinkle cheddar cheese on top with chives and freshly ground pepper.

CREAMY CHEDDAR CHEESE SOUP

Steps:

• In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.
• Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.
• In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat.
• With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.

CHEDDAR HAM CHOWDER

Steps:

• In a large saucepan, bring the water, potatoes, carrots, celery, onion, salt and pepper to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are just tender. Remove from the heat; do not drain. , Meanwhile, in another saucepan, melt the butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add cheese and stir until melted. Stir into the undrained vegetables; return large saucepan to the heat. Add corn and ham; heat through, stirring occasionally.

CHEESY HAM AND POTATO SOUP

Steps:

• Combine potatoes, celery, carrots, onion, ham, and water/broth in stockpot and bring to boil.
• Then cook over medium heat until potatoes are tender.
• Stir in the chicken bouillon, salt (if using), and pepper.
• In separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick.
• Slowly stir in milk as not to allow lumps to form and all milk is added. Turn up to medium heat. Continue to stir until thick (4-5 minutes).
• Add in cheese and stir until melted.
• Stir the cheese mixture into the stockpot and cook until heated through. (I also will break up some of the potatoes for thickness. It gets thicker as it cools and next day).

CHEDDAR HAM SOUP

Steps:

• In a large saucepan, combine the potatoes, water, carrot and onion. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes. , Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. Stir into undrained potato mixture. Add ham and peas; heat through.

CHEDDAR CHEESE & HAM SOUP

Steps:

• Melt butter in a large, heavy saucepan.
• Brown carrots, celery, onion, ham and mushrooms over high heat.
• Turn heat to medium and cook until tender.
• Sprinkle in flour, paprika,dry mustard.
• Stir over low heat about 5 minutes.
• Gradually whisk in chicken broth and milk.
• Stir until slightly thickened.
• Add cheese and whisk until melted.
• Do not boil.
• Season with salt and pepper.
• Top w/ parsley.

HAM, CORN & CHEDDAR CHOWDER

Steps:

• Cook bacon in a large heavy saucepan over moderate heat until crisp; remove bacon from pan and set aside.
• Add chopped onion to bacon fat in pan and cook, stirring until onion is softened. Add flour and stir to blend. Stir in broth and bring to a boil. Add potato and simmer, covered, stirring occasionally, until potatoes are just tender, about 8 to 10 minutes.
• Stir in cream, corn and ham. Add cheddar, stirring just until cheese melts (do not let boil) and season generously with pepper. Serve bowls of cheddar topped with reserved bacon and chopped green onions.

HAM AND CHEDDAR CASSEROLE

Steps:

• preheat oven to 350 degrees.
• boil eggnoodles and drain.
• layer ingredients in a large casserole dish.
• top with shredded cheese.
• bake for 40 minute.

CHEDDAR POTATO-BEER SOUP WITH SHREDDED HAM

Steps:

• Heat butter in a large, heavy saucepan over medium-high heat.
• Add carrots, potatoes and onion; cook, stirring, until lightly browned, about 10 minutes.
• Add salt and pepper and red pepper flakes to taste.
• Add beer; heat to a boil, stirring to scrape up any browned bits.
• Add chicken broth; heat to a boil.
• Cook until potatoes and carrots are tender, about 12 minutes.
• Pour soup, in batches if necessary, into blender or food processor (or use a hand-held'boat motor' blender).
• Puree and return to saucepan.
• Stir in cheese; heat, stirring, until cheese is melted, about 2 minutes.
• Taste for seasoning; add more pepper flakes if needed.
• Ladle into bowls.
• Top each with shredded ham.

CHEDDAR HAM SOUP

Steps:

• 1. 1. In a large saucepan, combine potatoes, water, carrots, onion. Bring to a boil. Reduce heat, cover and cook for 10-15 min or until tender.
• 2. 2. Meanwhile in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt, pepper. Bring to a boil, cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Stir into the undrained potato mixture. Add ham and peas. Enjoy!