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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This comforting ham chowder has become a staple at my house throughout the year. This calls for sweet potatoes instead of white potatoes for a nutritional twist.—Sherry Akers, Foretst, Virginia Ingredients:
3 garlic cloves, minced |
1 teaspoon vegetable oil |
2 cans (14-1/2 ounces each) low-sodium chicken broth |
1-1/2 cups frozen corn |
1-1/2 cups cubed peeled sweet potatoes |
1-1/2 cups chopped sweet red pepper |
1-1/2 teaspoons dried thyme |
1-1/4 cups cubed fully cooked ham |
3 green onions, thinly sliced |
2 tablespoons cornstarch |
2 cups plain low-fat yogurt |
Directions:
1. In a large saucepan, saute garlic in oil for 1 minute. Add broth, corn, sweet potatoes, red pepper and thyme. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Stir in ham and onions. Remove from the heat.
2. In a bowl, combine cornstarch and yogurt until smooth. Gradually add to soup. Return to heat. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 8 servings.
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