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Ham and Potato Chowder

Makes 8 servings

• 1 onion, chopped
• 3 garlic cloves, minced
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 4 cups water
• 4 teaspoons instant chicken bouillon
• 1 1/2 cups cubed potatoes
• 1/2 cup chopped carrots
• 1/2 teaspoon thyme leaves
• 1/8 teaspoon pepper
• 1 can whole-kernel corn
• 2 cups half-and-half
• 1 pound cooked ham, cubed
• 2 tablespoons fresh parsley, chopped

In a soup pot, saute the onion and garlic in the butter until crisp-tender. Stir in the flour and cook 1 minute, stirring constantly. Gradually stir in the water and bouillon. Add potatoes, carrots, thyme and pepper. Bring to a boil, reduce heat, cover and simmer 15 to 30 minutes.

Add corn, cover and simmer an additional 20 to 30 minutes, or until vegetables are tender. Stir in half-and-half and ham. Cook until thoroughly heated. Garnish with parsley.

Per serving: 386 calories, 25 g fat, 86 mg cholesterol, 1,213 mg sodium, 27 g carbohydrates, 15 g protein, 2 g fiber.

You can thicken soup just using vegetable purees, but that would involve some extra steps, so an easier way is by using cornstarch. Cornstarch must be dissolved in a cold liquid and then brought to a boil to cook completely. I also added a little more potato, which if cooked very well will break down and thicken the soup.

Also try the Lite Version

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