Creamy Ham and Vegetable Chowder

By John Crowley

Creamy Ham and Vegetable Chowder
Ingredients
  • 4 oz extra lean, reduced-sodium ham, thinly sliced and chopped

  • 1 cup water, divided

  • 3/4 cup chopped yellow onions

  • 1 (12 oz) can evaporated fat-free milk

  • 1 (10 oz) pkg frozen mixed vegetables, thawed

  • 1 cup potatoes, diced

  • 4 slice reduced-fat American cheese, about 3 oz

  • 1/4 cup reduced-fat sour cream

  • 1/4 tsp salt

  • 1/2 tsp black pepper to taste

Directions
  1. Heat a 2-quart nonstick saucepan over medium-high heat. Add ham and cook 4 minutes or until edges are beginning to lightly brown, stirring frequently. Remove ham from pan and set aside on separate plate.Add 1/4 cup water and onion and cook 4 minutes or until onions are translucent. Increase to high heat, add remaining 3/4 cup water and milk and bring just to a boil, stirring frequently. Add mixed vegetables and potatoes and return to a boil, stirring frequently. Reduce heat, cover tightly, and simmer 10 minutes or until potatoes are tender. Using a whisk, stir mixture to break up potatoes and thicken the chowder. Remove from heat and stir in ham and cheese. Cover and let stand 5 minutes to develop flavors. Stir in sour cream and salt. Sprinkle with black pepper and serve. Serves 5.


Nutritional Facts

Servings
5
Calories
203
Fat
3g
Cholesterol
19 mg
Sodium
758 mg
Carbohydrates
28g
Fiber
3g
Protein
15g

lunch stew ham pork ultra-low-carb soup

3 replies

Anonymous
Anonymous 2016-03-24 18:06:55 -0430 Report

It looks and sounds yummy. . . but . . . how big is a serving?!? And regardless, that's A LOT of carbs in one serving!!! In one MEAL for that matter! As a diabetic, 60 grams a DAY OR LESS!!!!