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.