Ham And Veggie Chowder

1. 1

   Place the stock in a large soup pot and bring to a boil.

2. 2

   Add the onions, carrots, celery, potatoes, and tomatoes.

3. 3

   Bring back up to a boil, then reduce heat to medium-low and cook about 15 minutes.

4. 4

   Add corn, peas, and ham and continue cooking until vegetables are tender.

5. 5

   While vegetables are cooking, melt the butter in a large saucepan over medium heat.

6. 6

   Add the flour and stir until smooth. Continue cooking, stirring constantly, until the flour starts to turn color.

7. 7

   Whisk in the half-and-half and beer. Continue cooking and stirring until the sauce bubbles and thickens.

8. 8

   Remove from heat and keep in a warm place until vegetables are done.

9. 9

   Reduce heat under vegetables to low and add cream sauce. Stir to mix thoroughly.

10. 10

    Add grated cheese a little at a time, stirring to melt cheese completely after each addition.

11. 11

    Stir in the mustard and add salt and freshly ground black pepper to taste.

12. 12

    Continue cooking, stirring occasionally, until heated through, being careful not to let it boil.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.