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Prep time
20 minutes
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Serves
4 to 6 serviings
Author Notes
I was looking for recipes that used up leftover Christmas and/or Easter ham. Wanted something besides ham salad or ham sandwiches. When I couldn't find something that appealed, I put this together. My husband loved it! —Karen Brooks
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Ingredients
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3/4 cup
diced onion
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1/2 cup
diced carrots
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1/2 cup
diced bell pepper
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1/4 cup
diced celery
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1/4 cup
plus 2 Tablespoons butter
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1 cup
chicken broth
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2 cups
milk
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salt and pepper to taste
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2 cups
shredded sharp cheddar cheese
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1-1/2 cups
cubed cooked leftover ham
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1 cup
corn (fresh or frozen, unthawed)
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2 tablespoons
minced pickled jalapeno peppers
Directions
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In a large saucepan, melt the 2 Tablespoons of butter and saute the onions, carrots, bell pepper and celery until soft.
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Add the chicken broth and potatoes. Bring to a boil. Reduce the heat and simmer until the potatoes are tender.
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In a separate pan, melt the 1/4 cup of butter. Stir in the flour and cook, stirring for 3 minutes. Add salt and pepper to taste. Slowly stir in the milk. Bring to a simmer and cook, stirring until thickened.
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Stir the cheese into the milk mixture and stir until melter.
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Pour the cheese mixture into the pot with the vegetable/broth mixture. Stir until well combined.
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Add the ham, corn and jalapenos to the pot. Heat through and serve.
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