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Title: Hearty Corn-And-Potato Chowder
Categories: Soup
Yield: 4 Servings
| 1 | cn | Nonfat chicken broth -- 14 |
| Oz | ||
| 1 | pk | Frozen Corn -- 10 oz |
| 1 | c | Hashed Brown Potatoes -- |
| Frozen | ||
| 1/4 | c | Shredded Carrots |
| 1/4 | c | Chopped Onions |
| 1 | ts | Worcestershire sauce |
| 1/4 | ts | Dried Marjoram |
| 1/8 | ts | Black Pepper |
| 1 | cn | Evaporated Skim Milk -- 12 |
| Oz | ||
| 2 | tb | Flour |
| 1/3 | c | Chopped Ham -- Cooked |
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 1/2 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.
Recipe By : Quick & Healthy Cooking,Oct.1995
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