Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 3 medium potatoes peeled and cubed
- 1 small onion finely chopped
- 2 cups water
- 1 tsp instant chicken bouillon
- 1 can kernel corn 17 oz
- 1 cup beer dark flavorful best
- 1 can mushroom pieces 4 oz can
- 2 tbsp parsley dried
- 1/2 tsp dried mustard
- 1/3 cup water
- 2 tbsp flour; all-purpose
- 2 cups shredded cheese American works, anything that will melt
- 2 cups ham cubed
Preparation
in Dutch oven combine potatoes, onions, and 2 cups water. Bring to boil. Stir in bouillon. Lower heat, cover and cook about 20 minutes or until potatoes are tender. Stir in undrained corn, mushrooms, parsley and dried mustard. Simmer another 20 minutes.
Blend 1/3 cup water and flour. Stir into hot vegetable mixture. Continue cooking until slightly thickened. Add cheese and ham. Continue cooking until cheese is melted.
