30 Meals in 30 Minutes - October 2017

Ham

Cheddar

Chowder

Living in Wisconsin, I can’t get

enough cheese in my life, and this

cheesy chowder is one of my

favorite ways. It makes a great meal

served with salad greens and rye

rolls.

—RUTH PROTZ OSHKOSH, WI

START TO FINISH: 30 MIN.

MAKES: 8 SERVINGS (ABOUT 2 QUARTS)

3 cups cubed peeled potatoes(1 inch)

2 medium carrots, chopped

2 teaspoons salt

3 cups water

6 tablespoons butter

1 medium onion, chopped

2 celery ribs, chopped

6 tablespoons all-purpose flour

¹₂teaspoon pepper

4 cups whole milk

3 cups shredded cheddar cheese

1 cup cubed fully cooked ham (about 8

ounces)

1.Place first four ingredients in a large
saucepan; bring to a boil. Reduce heat;
cook, uncovered, until vegetables are
tender, 10-15 minutes. Drain.
2.Meanwhile, in a Dutch oven, heat
butter over medium heat; saute onion
and celery until tender. Stir in flour and
pepper until blended; gradually stir in
milk. Bring to a boil, stirring occasionally;
cook and stir until thickened, about 2
minutes. Remove from heat; stir in
cheese until melted.
3.Stir in ham and potato mixture; heat
through over low heat.
HEALTH TIP This swap saves cal. and fat
in a lot of different recipes: Reduce the
amount of cheese and switch to a more
flavorful variety, like sharp cheddar in
this case.
PER SERVING 1 cup: 429 cal., 28g fat
(16g sat. fat), 87mg chol., 690mg sodium,
27g carb. (8g sugars, 2g fiber), 19g pro.

30 MEALS IN 30 MINUTES