Monday, October 5, 2015

Macaroni and Cheese Chowder

1 14-ounce can reduced-sodium chicken broth
1 cup water
1 cup uncooked elbow macaroni
1 cup frozen whole kernel corn
1 cup chopped sliced cooked ham
6 ounces (3/4 cups) mild cheddar cheese, shredded
1 cup milk

In a large saucepan, bring chicken broth and water to a boil.
Add macaroni and reduce heat. Simmer, covered, about 12 minutes or until macaroni is tender, stirring occasionally.
Stir in corn, ham, cheese and milk. Cook and stir over medium heat until cheese melts.
Ladle into bowls. If desired, top with additional cheddar cheese.

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