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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 12 |
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A friend from church gave me this recipe. So perfect on a cold winter day! The original recipe calls for 8 oz. of cream cheese. To lighten things up, I always use fat free cream cheese. Still tastes great! Ingredients:
3 cups frozen hash brown potatoes (chunks) |
1 medium onion (chopped) |
1 (16 ounce) bag frozen mixed vegetables |
2 cups ham (cubed) |
1 (15 ounce) can creamed corn |
3 (14 ounce) cans chicken broth |
4 ounces fat free cream cheese (softened) |
1 cup skim milk |
salt and pepper |
Directions:
1. In a large kettle, combine the potatoes, onion, frozen vegetables, ham, corn and chicken broth.
2. Bring to a boil, then lower the heat and simmer until the vegetables are tender.
3. Add the cream cheese and the milk.
4. Stir until the cream cheese is melted.
5. Heat throughly.
6. Can serve immediately, or put soup in the crock pot on low for 3-5 hours.
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