Cajun Corn Chowder

Ingredients

• 3 tablespoons butter
• 1 medium onion, chopped
• 3 tablespoons flour
• 1-1 1/2 cup chicken broth
• 1 cup Cheez Whiz
• 4-6 par cooked cubed potatoes (reserve 1 cup of potato water)
• 2 cups cubed cooked ham

• 1 (14 ounce) can canned corn niblets, with liquid

• 2 (14 ounce) cans creamed corn
• 4 cups milk
• 1/2 lb tubetti or elbow macaroni
• cajun spices

Directions

1. 1

   Melt the butter in the bottom of at least a 12 quart stock pot.

2. 2

   Add onion and cook until translucent.

3. 3

   Add flour to make a roux and cook for 3 minutes.

4. 4

   Add chicken stock, mix until smooth.

5. 5

   Add cheez whiz, stir until smooth.

6. 6

   Add the potatoes, potato water, ham, both kinds of corn, the milk and the raw macaroni.

7. 7

   Be sure to stir so that the noodles don't stick to the bottom and burn.

8. 8

   When noodles are cooked and soup is nice and thick, (add more milk or chicken stock if it thickens too much) add cajun spices to your liking.