Directions:
- Cut potatoes and ham into 1/2 inch cubes, set aside.
- Dice Bell pepper, and coarsely chop celery.
- Heat butter in 3-gt saucepan over meadium heat. Add bell pepper and celery;cook and stir 3-4 minutes. Stir in flour; heat until bubbly. Gradually add broth, evaporated milk and corn, stirring until blended.
- Add potatoes; bring to a boil. Reduce heat and cook 10 min or until potatoes are tender. Stir in ham; heat through. Remove from heat; stir chives into soup and season with salt and pepper to taste. Serve into bowls and top with bacon if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 126.56 Kcal (530 kJ) | ||
| Calories from fat | 13.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.51g | 2% | |
|---|---|---|---|
| Cholesterol | 10.37mg | 3% | |
| Sodium | 398.7mg | 17% | |
| Potassium | 449.82mg | 10% | |
| Total Carbs | 18.65g | 6% | |
| Sugars | 2.2g | 9% | |
| Dietary Fiber | 2.04g | 8% | |
| Protein | 9.37g | 19% | |
| Vitamin C | 24.1mg | 40% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 7.5mg | 42% | |
| Calcium | 28.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 80.54 Kcal (337 kJ) | ||
| Calories from fat | 8.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.96g | 2% | |
|---|---|---|---|
| Cholesterol | 6.6mg | 3% | |
| Sodium | 253.73mg | 17% | |
| Potassium | 286.26mg | 10% | |
| Total Carbs | 11.87g | 6% | |
| Sugars | 1.4g | 9% | |
| Dietary Fiber | 1.3g | 8% | |
| Protein | 5.97g | 19% | |
| Vitamin C | 15.3mg | 40% | |
| Vitamin A | 0.3mg | 13% | |
| Iron | 4.8mg | 42% | |
| Calcium | 17.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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