Old-Fashioned Cheesy Ham and Shell Chowder

Ingredients · tick what you already have

• butter3 tbsp
• yellow onion, diced1 medium
• celery stalks, diced2
• carrots, diced2 medium
• all-purpose flour3 tbsp
• chicken broth3 cups
• whole milk2 cups
• medium shells pasta, dry4 oz
• American cheese slices6
• diced cooked ham8 oz
• frozen peas1 cup
• black pepperto taste

Method

1. Melt the butter in a large heavy pot over medium heat. Add the onion, celery and carrots with a pinch of pepper and cook for 6 to 8 minutes, stirring, until softened but not browned.
2. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
3. Slowly pour in the chicken broth, stirring well to keep it smooth. Bring to a gentle simmer and cook 8 minutes, until slightly thickened.
4. Stir in the dry shells and simmer 8 to 10 minutes, stirring often so they don't stick, until just tender.
5. Add the ham, peas and milk. Warm gently over medium-low heat for 3 to 4 minutes without letting it boil.
6. Tear the American cheese slices into pieces and stir them in a few at a time until fully melted and the chowder is creamy.
7. Taste and add more pepper if needed (the ham and cheese are already salty). Thin with a splash of milk if it thickens too much, and serve hot.