Ham and Potato Chowder

Ham and Potato Chowder

Ingredients: 1 medium Onion, chopped 1 stalk Celery, chopped 2 medium Carrots, chopped 3 cloves Garlic, minced 4 cups Chicken broth, fat-free, reduced-sodium 2 cups Potatoes, cubed ¼ teaspoon Black pepper ½ teaspoon Thyme leaves, dried, crushed 2 tablespoons Cornstarch ¼ cup Water, cold 16 ounces Corn, frozen 2 cups Milk, low-fat (2-percent) 8 ounces Ham, extra lean, cubed 2 tablespoons Parsley, fresh, finely chopped

Instructions: Spray a large saucepan or Dutch oven with nonstick cooking spray and add the onion, celery, carrots and garlic. Sauté over medium-high heat for 2 or 3 minutes. Add enough chicken broth to cover the vegetables, then bring to a boil, cover the pan, reduce the heat to a simmer and cook until softened, about 15 minutes. Add the potatoes, pepper, thyme and the rest of the chicken broth, then bring back to a boil, reduce heat, cover and cook until done, about 15 more minutes. Combine the cornstarch and water, and add to the vegetables mixture, stirring constantly until it boils again. Add the corn, milk and ham, and bring back to a boil. Serve with fresh parsley to garnish. Makes 8 servings.