3 or 4 Potatoes, diced
3 Stalks Chopped Celery
1 Medium Chopped Onion
4 Sliced Carrots
2 tsp. Salt
1/4 tsp. Pepper
1 Stick Butter
1/2 Cup Flour
1 Quart Milk
2 Cups Cubed Ham
1 Pound Sharp Cheddar Cheese, grated
Cook vegetables in 3 cups water with 2 tsp. salt and 1/4 tsp. pepper. Don't drain. In large saucepan, melt 1 stick butter and gradually add flour and milk to make white sauce. Cook over medium heat, stirring constantly. Boil one minute. Add cheese gradually until melted. Add vegetables and ham. Heat chowder until ham is warm, but do not boil.
~ Emma Taylor Warner
