Ham Macaroni and Cheese Chowder
This filling chowder combines pasta, ham, vegetables, milk, and melted cheese. Cooking the macaroni directly in the broth helps thicken the soup and keeps the recipe in one pot. Children can also practice the gentle heat used when making a creamy white or cheese sauce.
Yield: 4 servings
Cooking method: Stovetop
Ingredients
- 1 can (14 ounces) low-sodium chicken broth or homemade broth
- 1 cup water
- 1 cup elbow macaroni or another small pasta shape
- 1 cup frozen corn
- 1 cup frozen peas and carrots
- 1 cup cooked ham, diced
- 6 ounces American cheese or mild cheddar cheese, cubed or shredded
- 1 cup milk
- Black pepper, to taste
Directions
- Pour the chicken broth and water into a large saucepan.
- Bring the liquid to a boil over medium-high heat.
- Add the macaroni and reduce the heat to medium-low.
- Simmer for about 10–12 minutes, stirring occasionally, until the pasta is tender. Do not drain.
- Stir in the corn, peas and carrots, and diced ham.
- Add the cheese and milk.
- Cook over low heat for about 5 minutes, stirring frequently, until the cheese is completely melted and the vegetables are hot.
- Do not allow the chowder to boil after adding the milk and cheese.
- Season with black pepper and serve warm.
Pasta Tip: This chowder will continue to thicken as it stands because the pasta absorbs liquid. Stir in a little extra milk or broth when reheating leftovers.