Wednesday, February 20, 2008

quick and easy, creamy corn chowder

Taken from Light N' Tasty magazine...

Corn Chowder
3/4 cup chopped onions
1 cup diced cooked peeled potatoes
1 cup diced fully cooked ham (lean)
2 cups fresh or frozen sweet corn (I actually use canned)
1 cup cream-style corn
1 can (10-3/4 oz) low-fat condensed cream of mushroom soup, undiluted
2-1/2 cups skim milk (I used 1%)
Pepper to taste
1 T. fresh parsley

In a heavy saucepan coated with nonstick cooking spray, saute the onion until tender. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes. Yield: 8 servings (2 quarts)
Nutrition Info: Serving 1 cup: Calories: 152...Total Fat: 2 grams...Saturated Fat: 1 gram...Protein: 9 grams

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