Winter Chowder
Quick Cooking
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“As a mother of three, it goes without saying that time is short but precious to me,” relates Brenda Turner of Schererville, Indiana. “I whipped up this fast and nutritious chowder one night, and my 7-year-old son said it was ‘Awesome!’ ”
SERVINGS: 5
CATEGORY: Lower Fat
METHOD: Other stovetop
TIME: Prep/Total Time: 30 min.
Ingredients:
- 3 medium potatoes, peeled and cut into 1/4-inch pieces
- 1/2 cup chopped onion
- 1 cup water
- 3/4 teaspoon onion salt or onion powder
- 1/2 teaspoon pepper
- 1/8 teaspoon salt
- 2 drops Louisiana-style hot sauce
- 1/2 cup cubed fully cooked ham (1/4-inch pieces)
- 1 cup fresh or frozen brussels sprouts, quartered
- 1-1/2 cups milk
- 3/4 cup shredded Colby-Monterey Jack cheese, divided
Directions:
In a large saucepan, bring the potatoes, onion and water to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Do not drain. Mash potatoes (mixture will not be smooth). Stir in the onion salt, pepper, salt and hot sauce; set aside.
In a large nonstick skillet coated with cooking spray, saute ham and brussels sprouts for 5-6 minutes or until sprouts are tender. Stir into the potato mixture. Add milk. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until heated through, stirring occasionally.
Gradually stir in 1/2 cup cheese; cook for 2-3 minutes or until cheese is melted. Garnish with remaining cheese. Yield: 5 servings.