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Ham & Corn Chowder Featured

Written by  Friday, 29 December 2017 21:30
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1 Tbsp canola oil 4 cups unsalted chicken broth
1 medium yellow onion, diced 3Tbsp whole-wheat flour
½ lb low-sodium ham, diced 1 lb red potatoes, cubed
1 cup frozen sliced carrots 2 cups frozen corn
1 jalapeno, finely diced 1/3 cup 1% low-fat milk
2 tsp dried thyme ¾ cup reduced-fat cheddar cheese
  1. In large stockpot, heat oil on medium-high. Add onion, ham, carrots, jalapeno & thyme. Cook 5-7 minutes.
  2. Add broth & bring to boil. Add flour & whisk together until soup thickens.
  3. Add potatoes & corn. Reduce heat, cover & cook 20 minutes or until potatoes are fork-tender.
  4. Stir in milk & cheese. Cook until cheese is melted. Remove from heat & serve.
Servings: 6 Time: 35 minutes
David Deaton

Digital Editor at Oklahoma Welcome

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