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