Cheesy Ham and Veggie Chowder

September is when I really start to think a lot about warm meals. Even though it can still get quite hot outside around here, I begin to crave nice warm comfort foods. My kids really like potato soup. I found a copy cat recipe on-line for the potato soup at Wildflower Bread Company and I changed it up a bit and my girls love it.

This time I made the soup, I wanted to come up with something a little more hearty since my husband is a person who likes to have meat with all his meals. After taking a peek to see what we had on hand, I came up with this variation of the recipe that we all love. This recipe makes A LOT so be prepared to freeze some (it freezes great!) or serve this at a get together. Your guests will love it!

Cheesy Ham and Veggie Chowder

1 lbs. Yukon Gold potatoes, peeled and cut into bite sized pieces
1 lb. bag frozen corn
2 onion, diced
2 stalks celery, diced
1 lb. bag frozen cauliflower
1 lb. bag chopped frozen broccoli
1 red or green bell pepper, diced
1/4 head of cabbage, chopped
1 lb. diced ham, smoked turkey sausage or crumbled bacon
4 Qts. chicken broth
1 stick butter, divided in half
1 c. whole milk
1/4 c. corn starch
1 c. shredded sharp cheddar cheese
1 tsp. dried dill weed
1 block cream cheese
Season salt and pepper to taste
sliced scallions for serving

In a large (8 or 12 Qt.) stock pot, melt 1/2 of the butter. Add onions and celery and cook over medium heat for about 8 minutes, stirring frequently, until veggies are soft. Add broth and vegetables. Bring to a boil then reduce to a simmer. Cover and let simmer for about 30 minutes or until potatoes are soft. Mash a few of the potatoes right in the pot to release the starch as a thickener. Stir the corn starch into the milk then slowly pour into the pot while stirring. Stir in cheddar cheese until it melts. Cut cream cheese in small pieces and stir in until it melts. Stir in dill. Stir in ham or sausage or bacon. Season with seasoned salt and pepper to your taste. Finish by stirring in the last of the butter until melted. Serve garnished with bacon bits and sliced scallions.