Corn Chowder with Ham

Photo copyright © Michael Jensen, From Like Grandma Used to Make

Ingredients

• 4 medium-size fresh ears of corn or 2 cups frozen whole kernel corn
• 1 3/4 cups lower-sodium chicken broth
• 1 large yellow onion, chopped
• 1 medium-size potato or parsnip, peeled and cubed (1 cup)
• 1 cup chopped sweet green, red, and/or yellow pepper

• 1 tablespoon minced fresh marjoram or 1 teaspoon dried marjoram leaves
• 1/4 teaspoon each salt and white or black pepper
• 1/2 cup low-fat (1% milkfat) milk
• 3 tablespoons all-purpose flour
• 1 cup bite-size pieces cooked lower-sodium ham

How to make it  40 minutes



• 1

  Cut kernels off fresh corn (see above); measure 2 cups corn. In a large saucepan, combine corn, broth, onion, potato, green pepper, marjoram, salt, and white pepper. Bring to a boil. Lower the heat and simmer, covered, for 10 minutes or until potato is almost tender, stirring occasionally.
• 2

  In a small bowl, whisk together the milk and flour. Stir into corn mixture. Cook, stirring constantly, for 2 minutes or until thickened and bubbly. Stir in ham. Cook for 2 minutes more or until heated through. Makes 4 main-dish servings.