| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Soups | 6 | Servings | |
INGREDIENTS
| 2 | c | Water |
| 2 | c | Cubed peeled potatoes |
| 1/2 | c | Sliced carrots |
| 1/2 | c | Sliced celery |
| 1/4 | c | Chopped onion |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/4 | c | Butter or margarine |
| 1/4 | c | All-purpose flour |
| 2 | c | Milk |
| 2 | c | Shredded sharp cheddar cheese (8 oz.) |
| 1 | cn | Whole kernal corn, drained (16 oz.) |
| 1 1/2 | c | Cubed fully cooked ham |
INSTRUCTIONS
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 a medium saucepan, melt the butter. Blend in flour. Add the milk all at once; cook and stir until thickened and bubbly. 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: he understands”