Soup is one my favorite fall dishes. Its warmth and flavors make me feel so good inside. A soup recipe that calls for macaroni and cheese is on a whole new level….YUM!! I vaguely remember having to plan and prepare a meal by myself for my eight grade Home Ec class. That was back in the day when it was still called Home Ec! Mom and I found this recipe in Ladies’ Home Journal and thought it would be perfect. This soup has now become one of my favorites. It helps, though, that macaroni and cheese is one of my all time favorite dishes ever (I mean who doesn’t love pasta and cheese J). It is the ultimate comfort soup, perfect for a fall evening.
To start the soup, sauté some diced onion and ham in a pot with a little butter. Meanwhile, heat the macaroni and cheese according to the package directions. Sometime I’m going to actually make my own macaroni and cheese and use that because it is so much better, but I was lazy last night and just went with the recipe, and used Stouffer’s. Use any brand you like, or your own. Once the onion and ham have cooked, stir in the macaroni and cheese, chicken broth, milk, creamed corn, salt, pepper, and other spices. Add diced chicken to soup, and cook for 5 minutes until cooked through. Serve with warm crusty bread…or a green salad if you need to make it healthy.
Macaroni & Cheese Chowder
- 1 tbsp. butter
- ¼ lb. smoked ham, diced
- 1 cup onion, chopped
- 1 package (12oz) Stouffer’s frozen macaroni and cheese
- 1 can chicken broth
- 1 can creamed corn
- 1 cup milk
- ½ lb. chicken breasts, diced
heat butter in a 3-quart saucepan over medium heat, and add ham and onions. Cook until onions are tender and ham is browned. Meanwhile, cook frozen macaroni and cheese according to package directions. Add chicken broth, milk, corn, salt, pepper, and cooked macaroni to pot with ham and onion. Bring to a boil, and then add diced chicken. Cover and simmer for 3-5 minutes until chicken is cooked through.