Cheddar Chowder

Ingredients
2 cups boiling water
2 cups diced potatoes
1/2 cup sliced carrots
1/2 cup chopped celery
1/4 cup chopped onion
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup margarine
1/4 cup flour
2 cups milk
2 cups (8 oz.)shredded Cracker Barrel brand sharp natural cheddar cheese
1 cup cubed ham

Instructions
Add water to potatoes, carrots, celery, onion, salt and pepper. Cover, simmer 10 minutes; do not drain. Make white sauce of margarine, flour and milk. Add cheese; stir until melted. Add ham and undrained vegetables. Heat; do not boil. Makes 6 to 8 servings.

Variations:

Varsity Chowder: Omit ham. Add 8 slices crisply cooked, crumbled bacon.

School Day Chowder: Omit ham; add 1/2 pound sliced frankfurters.

Midwest Chowder: Omit ham; add 2 cups (1 pound can) cream style corn.