Hearty corn-and-potato chowder

4 Servings

Ingredients

Quantity Ingredient
1 can Nonfat chicken broth, 14 oz
1 pack Frozen Corn, 10 oz
1 cup Hashed Brown Potatoes, Frozen
¼ cup Shredded Carrots
¼ cup Chopped Onions
1 teaspoon Worcestershire sauce
¼ teaspoon Dried Marjoram
⅛ teaspoon Black Pepper
1 can Evaporated Skim Milk, 12 oz
2 tablespoons Flour
⅓ cup Chopped Ham, Cooked

Directions

In a covered saucepan over medium-high heat, bring broth, corn, potatoes, carrots, onions, Worcestershire sauce, Marjoram and pepper to a boil, stirring occasionally. Reduce heat to medium. Cook until potatoes and onions are tender, about 3 minutes. Whisk ½ cup of milk and flour into a bowl until smooth. Stir flour mixture into saucepan. Add ham and remaining milk. Cook over medium-high heat, stirring constantly, until mixture comes to a boil. Boil and stir for 1 minutes.

Posted to Digest eat-lf.v096.n258 Recipe by: Quick & Healthy Cooking,Oct.1995 From: cbmcam@...

Date: Fri, 27 Dec 1996 23:25:18 -0600

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