Golden Cheese Chowder - Week 6

Soup recipes are slowly but surely coming out of the recipe box as the cold weather indicates that winter is indeed on the way. Yesterday I was on a mission to find a new soup recipe that I could put califlower in...and I came up with the delicious recipe below that I tweaked a bit;) From Dad down to Anna (Natalie and Laura ate sandwhich's), everyone liked it a lot!!

Golden Cheese Chowder

1/2C. Butter
2/3C. Flour
4C. Milk
4C. Shredded Cheddar Cheese
3C. Water
6 Large Potatoes
1C. Celery, sliced
1C. Carrots, sliced
1/2C. Onion, diced (we were out, so I chopped up a few green onions)
1 head of Califlower, chopped (I added this ingredient!)
1t. Salt
2C. Ham, diced and cooked (I used 1# of cooked bacon)

Melt butter in saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Stir in milk. Cook over medium-high heat until thickened and bubbly. Add cheese, stirring well until cheese is melted. Remove from heat and set aside.

Combine the water, salt and all the vegetables in a large stock pot. Heat to boiling. Reduce heat and cover, simmering for 15-20 minutes or until the vegetables are tender. Stir in cheese sauce and ham. Cook over low heat until thoroughly heated, but do not boil.

*At the end, I added about 3-4 more cups of water to thin the soup out a little bit and I added a little bit more salt too;)*

Enjoy this delicious meal with some homemade biscuits and a salad or fruit on the side~

If you are looking for a great way to try out new recipes and expand your cooking skills, go over to Meredith's to join in on the fun and gather other meal ideas.
Have a blessed weekend...I may be back again soon:)
 

In Christ Alone,

Jenna