This 20-Minute Ham and Cheddar Chowder recipe goes together in a flash making it the perfect meal for any busy weeknight or when you are trying to use up leftover ham from the holidays.
In a medium saucepan, bring water to a boil. Once boiling, add diced potatoes, onions and salt. Cover and bring back up to a simmer.
Simmer, covered for 10 minutes. Immediately begin the next step below.
In a second saucepan, melt margarine. Add flour and stir to make a roux. Heat while stirring for 30 seconds.
Add milk to the rue while whisking constantly. Heat over medium heat and continue to stir until the sauce begins to thicken.
Add shredded cheese, and stir until completely melted.
Once the potatoes have simmered for 10 minutes; check to make sure they are cooked through by piercing with a fork. DO NOT DRAIN. Add the cheese sauce and ham to the potatoes.
Cook over medium until warmed through; do not boil. Season to taste with salt and pepper.