Corn Chowder with Ham

[quicklook-recipe prep_time=”20 min” cook_time=”20 min” serves=”4″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 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

[/ingredients-left]

[ingredients-right]

• 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

[/ingredients-right]

[/ingredients-list]
[step-list-wrapper title=”How to make it” time=”40 minutes”]
[step-item number=”1″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]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. [/step-item][/step-list-wrapper]

[nutrition-info calories=”232″ calories_fat=”” fat=”4g” sat_fat=”1g” choles=”24mg” sodium=”577mg” carbs=”38g” sugars=”” protein=”14g” fiber=”4g”]

[/nutrition-info]

Originally Published in Reader's Digest