Macaroni & Cheese Chowder

I’m already starting my holiday meal planning.

There’s a lot of recipes I have to make before Christmas so YOU know what to make for Christmas. I typically start my holiday baking in mid-November and continue on through the month of December.

I’ve gone back to the archives for this holiday season. I’m drawing inspiration from the thing that made me start this blog 8 years ago: my recipe box collection.

I used to handwrite recipes I found in my mom and aunt’s collections and then anything I found that sounded good in cookbooks, magazines and newspapers. I haven’t handwritten a recipe in years, but I have 4-5 tin recipe boxes FULL of them.

I’ve already taken out probably two dozen recipes I plan to create and adapt before Christmas. They range from simple candies to party appetizers.

This was one of those recipes. It’s not really a “holiday” dish, but it sounded like a good soup to make when it’s cold out. It could also be a good way to use up leftover ham after the holidays.

This is definitely for younger tastebuds. It has all the things kids would like in it: macaroni, cheese, corn and ham. It’s a little on the bland side (no spice here, like my normal recipes) so I think kids will really like it.

Enjoy!

Macaroni & Cheese Chowder

Servings: 4-6
Time: 20 mins
Difficulty: Easy
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A simple soup made of macaroni, cheese, ham and corn.

Ingredients

1 cup elbow macaroni

2 cups chicken broth

1 cup water

1 cup cubed, cooked ham

6 oz. Velveeta

1 cup shredded cheddar cheese

1 cup milk

1 can corn, drained

1 tsp. paprika

1/2 tsp. black pepper

Directions

In a large pot, bring water and chicken broth to a boil. Add macaroni and reduce heat. Simmer, covered, for 8-12 minutes or until macaroni is tender.
Stir in ham, corn, paprika, pepper, milk, cheese and Velveeta. Let soup continue to simmer until cheese is melted, about 5-6 more minutes. Serve.