Ham Cheddar Chowder

3 cups water
3 cups diced peeled potatoes
1 cup diced carrots
1 cup diced celery
1 medium onion, chopped
2 teaspoons salt
1/2 teaspoon pepper
6 tablespoons butter
6 tablespoons all-purpose flour
4 cups milk
3 cups (12ounces) shredded cheddar cheese
1 cup cubed fully cooked ham

In a large saucepan or Dutch oven, bring water to a boil. Add the potatoes, carrots, celery, onion, salt and pepper. Reduce heat. Cover and simmer for 20 minutes or until vegetables are tender; drain and set vegetables aside.

In same pan, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Add ham and reserved vegetables. Cook on low until heated through. Do not boil. Makes 8 servings (about 2 quarts).