| 6-8 Servings | Prep/Total Time: 30 Min. |
- Ingredients
- 3 tablespoons butter
- 1 cup diced carrots
- 1 cup broccoli florets
- 1 cup diced zuccini or potatoes
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon sugar
- 3 cups milk
- 1 cup chicken broth
- 1 cup whole kernel corn
- 1 cup diced fully cooked ham
- 1/2 cup peas
- 1 jar (2 ounces) sliced pimiento, drained
- 1 cup (4 ounces) shredded cheddar cheese
- Melt butter in a Dutch oven. Add carrots, zucchini, broccoli, onion and celery; cook and stir for about 5 minutes or until crisp-tender. Sprinkle flour, salt, pepper and sugar over vegetables; mix well. Stir in milk and chicken broth; cook and stir until thickened and bubbly. Add corn, ham, peas and pimiento; cook and stir until heated through. Remove from the heat; add cheese and stir until melted. Serve hot. Yield: 6-8 servings (2 quarts).
Directions