Serves: 6
Total Calories: 707
1. 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.
2. Remove from the heat do not drain. Meanwhile, in a medium saucepan, melt the butter. Blend in soy flour. Add the cream 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.
© Copyright Reiman Publications, 1993-1997
This Cheddar Ham Chowder recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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