Ham Chowder

This is a Bunker Christmas Eve tradition that we've carried into our home because the Jensen Christmas Eve of tamales is not a meal I ever really liked.

2 Tbsp. butter

1 onion, chopped or cut into rings

6 Tbsp. flour

6 c. milk

1 c. potato water

16 oz. Velveeta cheese, cut up

ham to taste, probably about 2-3 cups

8-10 potatoes (depending on if you'd rather have more potatoes or soup)

Peel, dice, and boil potatoes for 10 minutes.  Save 1 c. of the water but drain the rest.  Saute the onions in the butter really well, then add the flour and stir really well.  Add the milk and potato water and stir constantly so it doesn't burn till it thickens and is a bit fluffy (boiling it does not help, trust me).  It takes close to 30 minutes.  (If you don't want to do it that long, the taste is good, it's just not as creamy of a base.)  Add the cheese and stir till it's all melted, then add your ham, then your potatoes.  We usually use ham from a Honey Baked ham soup bone and chop it up.  We also usually add some pepper and garlic powder.