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