Update my dinner status, I'm making this tonight.
Servings: 63 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 3 potatoes medium, peeled (optional) and cubed
- 1 small about 1/2 cup
- 2 cups water
- 1 tsp chicken bouillon instant granules
- 1 can corn; whole kernel - 17oz can
- 1 cup beer use something flavorful, like a dark beer
- 1 can mushroom pieces 4 oz can
- 2 tbsp parsley dried
- 1/2 tsp dried mustard
- 1/3 cup cold water
- 2 tbsp flour all purpose
- 2 cups cheese shredded American (velveeta works)
- 2 cups ham cubed
Preparation
in soup pot or dutch oven, combine potatoes and onion with water. Bring to boil. Stir in bouillon granules. Reduce heat and cover; cook about 20 minutes or until potatoes are tender. Stire in undrained corn, mushrooms, beer, parsley and dried mustard. Bring to boil. Reduce heat, cover and simmer 15 minutes.
Blend flour and cold water. Stir into hot mixture. Continue cooking until mixture is slightly thickened. Add shredded cheese and ham. Cook until cheese is melted.
