Cheddar Potato Chowder

Light & Tasty 2005 p. 34

2 cups water
2 cups diced unpeeled red potatoes
1 cup diced carrots
1/2 cup diced celery
1/4 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
2 cups 2% milk
2 cups (8 ounces) shredded reduced-fat cheddar cheese
1 cup cubed fully cooked lean ham

In a Dutch oven, combine the first seven ingredients [through pepper]. Bring to a boil. Reduced heat; cover and simmer for 10-12 minutes or until tender.

Meanwhile, place flour in a large saucepan; gradually whisk in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Add cheese; stir until melted. Stir the ham and the cheese sauce into undrained vegetables; stir until combined. yield: 7 servings.