"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Corn Chowder with Ham Recipe

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This recipe for Corn Chowder with Ham, by , is from The Meyers Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Schense
Added: Monday, January 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 tsp vegetable oil, preferably canola
1 tbsp minced garlic
1 1/2 tsp dried thyme
1 1/2 cups frozen or fresh corn kernels
1 1/2 cups bite-size pieces of peeled sweet potatoes
1 1/2 cups red bell pepper (diced)
2 cans (141/2 oz each) chicken broth (fat-free and reduced sodium)
8 oz lean ham (cut into bite-size pieces) (1 1/4 cups)
3 thinly sliced scallions
8 oz plain lowfat yogurt or lowfat sour cream
2 tbsp cornstarch

Directions:
Directions:
Heat oil in large saucepan over medium heat. Add garlic and thyme; saute 1 minute until fragrant. Add corn, sweet potato, bell pepper and broth. Partially cover and simmer 10 minutes until vegetables are tender. Add ham and scallions. Remove pan from heat.

In a medium bowl, whisk a little yogurt or sour cream with the cornstarch until blended; whisk in remaining yogurt or sour cream. Stirring slowly add to liquid in skillet. When blended, placed over low heat and stir until slightly thickened

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
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