Ham And Cheddar Soup Food

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.

HAM AND CHEESE CHOWDER

Steps:

• Combine potatoes, broth, carrots, and garlic in a large pot and bring to a boil, about 5 minutes. Stir in salt, garlic powder, and black pepper. Reduce heat, cover, and simmer until potatoes and carrots are tender, 8 to 10 minutes. Add corn and ham. Reduce heat to lowest setting.
• While soup simmers, melt butter in a saucepan and whisk in cornstarch. Add milk and whisk to combine. Cook and stir until thickened and bubbly, 3 to 5 minutes. Add Cheddar cheese and stir until melted, about 2 minutes. Pour mixture into the pot with the soup. Cook over medium heat, stirring occasionally, until heated through, about 2 minutes more, or until ready to serve.

HAM, POTATO, AND CHEESE SOUP

Steps:

• Place potatoes, onion, and cubed ham in large stockpot. Cover with water. Cook until potatoes are almost tender.
• Remove about one cup of the cooked potatoes and mash in a bowl with the back of a fork. Add some of the liquid from the pan (about a tablespoon at a time) along with the flour till you have a thick paste. Add this back to the pot.
• Place the cheese (either whole of cubed) in the pot. Let the soup simmer until the cheese melts and is thick. Add ground black pepper to taste and stir in the milk.

OPEN-FACE HAM, CHEDDAR, AND APPLE BUTTER SANDWICHES

Steps:

• Brush cut side of ciabatta rolls with oil. Place rolls, cut side up, on baking sheet. Broil until rolls begin to brown around edges, about 2 minutes. Spread apple butter and mustard on each roll half. Top with ham, then cheese. Broil until cheese melts and begins to brown in spots, about 2 minutes. Sprinkle with chives and serve.

HAM CHEDDAR CHOWDER

Steps:

• Place first four ingredients in a large saucepan; bring to a boil. Reduce heat; cook, uncovered, until vegetables are tender, 10-15 minutes. Drain., Meanwhile, in a Dutch oven, heat butter over medium heat; saute onion and celery until tender. Stir in flour and pepper until blended; gradually stir in milk. Bring to a boil, stirring occasionally; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted., Stir in ham and potato mixture; heat through over low heat.

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 AND CHEDDAR SOUP

Steps:

• In a medium saucepan, combine potatoes, water, carrot and onion. Bring to boil then reduce heat; cover and cook for 10-15 minutes or until tender.
• Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt and pepper and let that boil. Cook for two minutes or until thickened. Stir in the cheese until melted. Stir in undrained potato mixture. Add ham and peas and let that heat up.