COUNTRY HAM CHOWDER Name: Janet Rohn Base: Retired, Caribou ME Recipe: 2 medium potatoes, pared & cut into 1/2 inch cubes 3 Tbl. butter or margarine 3/4 cup finely chopped onion 1/4 cup finely chopped carrot 1/4 cup finely chopped celery 3 Tbl. all-purpose flour 2 1/2-3 cups milk 1/4 tsp. pepper Salt, optional 2 tsp. Dijon-style mustard, optional 1 cup finely chopped ham 1 1/2 c grated sharp cheddar cheese chopped parsley, for garnish ************************************************************* 1. Simmer potatoes in 3/4 cup water in a covered saucepan for about 10 minutes or until tender. Reserve any liquid for soup. 2. Melt butter in large saucepan. Saute onion, carrot and celery until golden and soft. Do not brown mixture. 3. Stir in flour and cook for 2 minutes, stirring well. 4. Add milk, potatoes with liquid, pepper, salt and mustard, if used. Bring to a simmer. 5. Add ham and cheese. Cook over low heat for 5 minutes. 6. Serve hot or keep warm over very low heat with lid until ready to serve. Serve with croutons, if desired. Garnish with parsley