Ham and Cheddar Potato Chowder

Recently a friend of mine brought it to my attention that maybe I should combine my love of photography with my love of cooking.... I believe all art forms go hand in hand, so I figured I'd share my first recipe...

Ham and Cheddar Potato Chowder

3 tablespoons margarine or butter

3 medium-sized carrots, peeled and sliced
3 celery stalks, including ones with leaves, chopped

1 medium-sized onion, chopped

4 tablespoons all-purpose flour

1/2 teaspoon dry mustard

1/2 teaspoon celery salt

1/2 teaspoon dried dill weed

Salt and Pepper for taste

3 cups ham stock or 3 cups chicken broth

2 cups milk

4 medium sized white potatoes peeled and cut into 1/2 inch cubes

1 cup shredded cheddar cheese

1lb. left over ham (on the bone) (or 1lb. diced ham in thick slices)

Pre Prep. Hambone by placing in a large pot and cover with water.... Allow to simmer on med. heat for approx. an hour... Allow ham to cool and pull remaining meat off bone discarding fat and bone fragments... (Usually renders about a pound of ham)...  Save 3 cups of stock from the pot. Make sure to save any remaining meat left over from the boil in the pot. 

In a 3-quart pot over medium heat, melt butter. Add carrots, celery and onion; Cook until tender and onions are transparent for about 10 minutes, stirring occasionally. Stir in flour, and allow it to brown lightly combining with the butter and vegetable mixture. Creating a roux... Gradually add milk, Ham stock (or chicken stock), ham pieces, dry mustard, celery salt, dill weed, and potatoes. Continue to stir occasionally. 

Bring to a boil over high heat; and then reduce heat to low... Cover and simmer for approx. 10 minutes or until potatoes are tender. 

Remove from heat, add shredded cheese and stir till melted. Garnish with additional dill, shredded cheddar, and celery leaves. Salt and pepper to taste. Serve hot with a baguette of crusty bread. 

Makes 6 servings.