I thought it was a lot of flour, and then it got WAY too thick, but I tried to work with it and thought it would thin out once I added it to the undrained veggies. Boy was I wrong. I make a flour-stew. I tried to recify it to an edible concoction by boiling more potatoes and making a mashed potato mixture as my grandmother use to for the base of her potato soup, but it still didn't work out too well. My husband was a champ and ate it anyway- he said he's had worse things and it wasn't too bad. He was just being nice, because I thought it was horrid.
I thought I would share the recipe anyway, and I plan to make it in the future -- the proper way!
Cheddar Potato Chowder
- 2 cups water
- 2 cups diced unpeeled red potatoes
- 1 cup diced carrot
- 1/2 cup diced celery
- 1/4 cup chopped onion
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 cup flour
- 2 cups 2% milk
- 2 cups shredded reduced fat cheddar cheese
- 1 cup cubed fully cooked lean ham
- In a dutch oven, combine first 7 ingredients. Bring to a boil. Reduce heat; cover and simmer 10-12 minutes or until vegetables are tender.
- Meanwhile, place flour in a large saucepan; gradually whisk in milk. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened.
- Remove from heat. Add cheese; stir until melted. Stir the ham and cheese sauce into undrained vegetables until combined.