2 c. boiling water
2 c. diced potatoes
1/2 c. sliced carrots
1/2 c. sliced celery
1/4 c. chopped onion
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 c. butter
1/4 c. flour
2 c. milk
2 c. shredded Cheddar cheese
1 c. cubed cooked ham

Add water to potatoes, carrots, celery, onion, salt and pepper. Cover; simmer 10-15 minutes. Do not drain. Make white sauce with butter, flour and milk. Add cheese; stir until melted. Add ham and white sauce to the vegetables. Heat; do not boil. 6-8 servings.

Other variations: Varsity Chowder - omit ham; add 8 slices cooked, crumbled bacon School Day Chowder - omit ham; add 1/2 pound sliced wieners. Midwest Chowder - omit ham; add 2 cups cream style corn.