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Ham and Corn Chowder Recipe

This comforting ham chowder has become a staple at my house throughout the year. This calls for sweet potatoes instead of white potatoes for a nutritional twist.—Sherry Akers, Foretst, Virginia

This recipe is:

Quick

Diabetic Friendly

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Ham and Corn Chowder Recipe

Prep/Total Time: 25 min.

Yield: 8 Servings

5 20 25

Ingredients

3 garlic cloves, minced
1 teaspoon vegetable oil
2 cans (14-1/2 ounces each) low-sodium chicken broth
1-1/2 cups frozen corn
1-1/2 cups cubed peeled sweet potatoes
1-1/2 cups chopped sweet red pepper
1-1/2 teaspoons dried thyme
1-1/4 cups cubed fully cooked ham
3 green onions, thinly sliced
2 tablespoons cornstarch
2 cups plain low-fat yogurt

Directions

In a large saucepan, saute garlic in oil for 1 minute. Add broth, corn, sweet potatoes, red pepper and thyme. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Stir in ham and onions. Remove from the heat.
In a bowl, combine cornstarch and yogurt until smooth. Gradually add to soup. Return to heat. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 8 servings.

Nutritional Facts 1 cup equals 154 calories, 4 g fat (1 g saturated fat), 15 mg cholesterol, 598 mg sodium, 21 g carbohydrate, 2 g fiber, 10 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.

Originally published as Ham and Corn Chowder in Country Woman March/April 2000, p36