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

Cooking Instructions

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.