Easy Corn Chowder
This thick, satisfying chowder, complete with ham and potatoes, can be prepared in half an hour.
- 2 medium unpeeled red potatoes
- 1 cup cubed cooked ham
- 1/2 cup diced red bell pepper
- 1/2 cup coarsely chopped celery
- 1 teaspoon butter or margarine
- 2 tablespoons all-purpose flour
- 1 can (14-14 1/2 ounces) chicken broth
- 1 can (12 ounces) fat-free evaporated milk
- 1 can (15 ounces) creamed corn
- 2 tablespoons sliced chives
- Salt and ground black pepper to taste
- Cooked crumbled bacon (optional)
Cut potatoes and ham into 1/2-inch cubes using Chef's Knife; set aside. Dice bell pepper. Coarsely chop celery using Food Chopper. Heat butter in (3-qt.) Saucepan over medium heat. Add bell pepper and celery; cook and stir 3-4 minutes or until vegetables are crisp-tender. Stir in flour; heat until bubbly. Gradually add broth, evaporated milk and corn, whisking with Silicone Sauce Whisk until blended.
Add potatoes; bring to a boil. Reduce heat; cook, uncovered, 10 minutes or until potatoes are tender. Stir in ham; heat through. Remove from heat; stir chives into soup and season with salt and black pepper. Ladle soup into bowls using Nylon Ladle. Top with bacon and serve with Lacy Cheese Crips, if desired.
- 6 1/2 cups
6 servings of about 1 cup
Nutrients per serving:
Calories 210, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 15 mg, Carbohydrate 34 g, Protein 11 g, Sodium 880 mg, Fiber 1 g
U.S. Diabetic exchanges per serving:
1 starch, 1 milk, 1 fat (2 carb)
If desired, 8 ounces bay scallops can be substituted for the ham.