Cheesey Broccoli Ham Corn Chowder Recipes

Steps:

• Put frozen broccoli w/cheese in a micro safe bowl and cook for 3 minutes. Dump into a large sauce pan along with contents of the mexicorn, potato, ham and 1 cup 2% milk.
• Heat till it starts to boil, stirring several times so it doesn't stick. Turn it down to simmer till broccoli and potatoes are cooked to your liking. Then put the velveeta cheese in and stir until dissolved. Add the 1 cup of Half n half.
• Bring the chowder back up to almost boiling and then serve with favorite crackers or fresh baked bread.

Steps:

• Place the first 8 ingredients in a 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until potatoes are tender., In a small bowl, mix cornstarch and milk until smooth; stir into soup. Cook, covered, on high 20-30 minutes or until thickened, stirring occasionally. Add cheese, sour cream and parsley. Stir until cheese is melted.

Steps:

• In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted. Stir in bacon.

Steps:

• In a Dutch oven, cook bacon and onion over medium heat until onion is tender. Add the water, potatoes, carrots and bouillon; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Stir in corn and pepper. In a large bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses; cook and stir until melted.

Steps:

• Stir chicken broth, carrots, chicken bouillon, bay leaves, sea salt, pepper, thyme, marjoram, and garlic powder together in a Dutch oven; bring to a boil, reduce heat to medium, and cook for 10 minutes. Add potatoes and onion; cook for 10 minutes more. Add celery; cook until all vegetables are fork tender, about 10 minutes more.
• Melt butter in a saucepan over low heat. Remove from heat and whisk flour into butter until smooth. Return saucepan to medium heat; gradually add milk to butter mixture, whisking constantly, and cook until mixture thickens, 6 to 7 minutes.
• Stir milk mixture into vegetable mixture; add corn, Cheddar cheese, and ham, reduce heat to low, and simmer until ham is heated through and cheese melts, 10 to 15 minutes.

Steps:

• In a dutch oven or large soup kettle cook bacon over medium heat until crisp.
• Drain.
• In the leftover drippings, saute onion and carrots until tender.
• Stir in flour until blended.
• Gradually add milk and water.
• Bring to a boil.
• Cook and stir for 2 minutes or until thickened.
• Add the potatoes, corn, bouillon and pepper.
• Reduce heat, simmer, uncovered for 20 minutes or until potatoes are tender.
• Add cheese and ham.
• Heat until cheese is melted.
• Stir in bacon.

Steps:

• In a small bowl mix together well the flour and evaporated milk.
• To the crockpot, add ham, broccoli, onion, swiss cheese, water and flour/milk mixture.
• Set crockpot to low and cook for 7 hours.
• Before serving, stir in half-and-half and heat thru. Serve immediately.

Steps:

• In large saucepan, combine the water, carrots, celery and onion. Bring to a boil; reduce heat. Cover and simmer for 5 minutes or until crisp-tender. Add broccoli; cook, uncovered, until broccoli is crisp-tender. , Meanwhile, melt butter in large saucepan; stir in the flour, salt and pepper and milk until smooth. Bring to a boil. Cook and stir for 2 minutes or until mixture is thickened. Add pepper sauce if desired. Stir in the cheese; cook and stir until melted. Add the ham and undrained vegetables; stir until blended.

Steps:

• Heat oven to 375°F.
• Add water to stuffing mix; stir just until moistened.
• Combine ham and broccoli in 2-qt. casserole sprayed with cooking spray. Mix soup and CHEEZ WHIZ until blended; pour over ham mixture. Top with stuffing.
• Bake 30 min. or until heated through.

Steps:

• In a large saucepan combine broth, celery, carrots and onion. Bring to a boil and reduce heat. Simmer, covered, about 5 minutes. Add broccoli. Cook until tender crisp. Do not drain.
• To make sauce melt butter in a large saucepan. Blend in flour, salt, and pepper. Cook- stirring for 1 minute. Stir in milk. Cook until thickened. Add tabasco to taste. Stir in cheese and cook, stirring often, until melted. Stir in ham.
• Combine cheese mixture and undrained veggie mixture. Stir to blend.

Steps:

• Heat oven to 400°F.
• Add hot water to stuffing mix; stir just until moistened.
• Combine ham and broccoli in 2-qt. casserole sprayed with cooking spray. Mix soup, CHEEZ WHIZ and garlic powder until blended; spoon over ham mixture. Top with stuffing.
• Bake 30 min. or until heated through.