Potato/Corn/Ham Chowder

Prep Time:  20 min    Cook Time 40 min

Serves 8

Perfect Partner: Dinner Rolls and Side Salad

Ingredients:
3-4 medium potatoes, peeled and diced into 1" pieces (yukon gold or red are preferred)

2 c. water (reserved from boiling potatoes)

1 small onion, diced

1 c. diced celery

4 T. butter

4 T. flour

dash of crushed red pepper flakes (optional)

1/4 t. freshly ground black pepper

2 c. heavy whipping cream

2 c. whole milk

1/2 t. sugar

1 c. shredded cheddar cheese (use a good quality cheese that will completely melt)

1 c. cooked ham, diced (easy to buy package of diced ham). Can also sub diced bacon.

1 can corn

1. Boil potatoes at medium-high heat until soft.
2. When pouring out the water from the potatoes, reserve 2 cups for use.
3. In a pot large enough to hold 8-10 cups of liquid, melt butter over medium-high heat.
4. Add onion and celery and cook until translucent/soft, careful not to burn the butter.
5. Add flour and pepper to the mixture in the pan.  Cook 3-4 minutes, stirring constantly.
6. Add remaining ingredients and bring to a boil, then reduce heat to a simmer.
7. Simmer on low 30 minutes, stirring occasionally to prevent burning to bottom of pan.
8. Depending on the ham you use, this recipe often doesn't need any salt. Add salt to taste once done simmering.