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Ham and Potato Chowder (lite)

Makes 8 servings

• 1 onion, chopped
• 1 stalk celery, chopped
• 2 medium carrots, chopped
• 3 cloves garlic, minced
• 4 cups fat-free, reduced-sodium chicken broth
• 2 cups cubed potatoes
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme leaves, crushed
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 16 ounces frozen corn
• 2 cups low-fat (2 percent) milk
• 8 ounces extra-lean ham, cubed
• 2 tablespoons finely chopped fresh parsley

Spray a large saucepan or Dutch oven with nonstick cooking spray and add the onion, celery, carrots and garlic. Saute 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 vegetable mixture, stirring constantly until it boils again.

Add the corn, milk and ham, and bring back to a boil. Garnish with fresh parlsey.

Per serving: 170 calories, 3 g fat, 18 mg cholesterol, 601 mg sodium, 27 g carbohydrates, 10 g protein, 3 g fiber.

Also try the Full bodied Version

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