Cheddar Ham Chowder

I got this recipe from a Scrapbooking magazine (Paper Crafts Gourmet). My mom got each of my sisters a copy because it is LOADED with awesome recipes.

Cheddar Ham Chowder

2 1/1 cups water

2 cups potatoes, peeled and cubed

1 cup sliced carrots

1/2 cup sliced celery (i usually chop celery really small because of texture)

1/4 cup chopped onion (chop very small because of texture too)

1 tsp. salt

1/2 tsp. pepper

1/4 cup butter

1/4 cup flour

2 cups milk

2 cups cheddar cheese

16 ounces frozen corn

1 1/2 cups cubed ham

Bring water, potatoes, carrots, celery, onion, salt, and pepper to boil. Reduce heat, cover, and simmer 10 minutes or until veggies are tender. Set aside; do not drain. In second pan, melt butter; blend in flour. Add milk; cook and stir until thick and bubbly. Add cheese and stir until melted. Stir in other veggies (including the broth); add corn and ham. Heat thoroughly, stiffing occasionally.

yields 6-8 servings

**TIP for picking out onions. Long onions are more spicy and short (flat) onions are more mild.

Coconut Rice

Mmmm...mmm! I love coconut rice.

Coconut Rice

Rice Cooker

2 cups white rice (I use Calrose)

1 1/2 cups coconut milk (not light)

2 cups water

1/2 tsp. salt

2 Tbs. dry shredded unsweetened baking coconut (optional)

1. Add ingredients to rice cooker and stir well

2. Cover and set to cook

3. Once rice cooker turns to warm mode, allow another 8-10 minutes for rice to finish "steaming." This will ensure it is fully cooked and plenty sticky.

4. Gentle fluff with a fork before serving.

I ususally serve it with marinated chicken, or hawaiian style pulled pork.

ENJOY