Potato-Corn Chowder

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Potato-Corn Chowder

Serves 6 (1 cup)

4 cups Southern-style frozen hash-brown potatoes with green and red peppers,

thawed

1 cup water

1/3 cup thinly sliced green onions

1 tsp finely chopped fresh garlic

1/2 lb sliced Alpine Lace Deli Reduced Fat American Cheese, quartered

1/4 lb sliced Alpine Lace Deli 97% Fat Free Cooked Ham or Honey Ham, cut

into bite-sized pieces

2 cups fat free skim milk

1 cup frozen whole kernel corn

1 tsp coarsely ground pepper

Chopped fresh parsley

Combine potatoes, water, green onions and garlic in 3-quart saucepan. Cook

over medium-high heat until water comes to a boil (4 to 6 minutes). Cover;

reduce heat to medium. Continue cooking until potatoes are tender (8 to 10

minutes).

Stir in corn, milk, cheese, ham and pepper; heat until cheese is melted and

chowder is heated through (5 to 7 minutes).

To serve, ladle into bowls. Sprinkle with parsley.

Calories 250;Fat 6g;Chol 35mg;Sodium 750mg;Carbs 32g;Fiber 3g;Protein 18g