Ham and Vegetable Chowder
Prep time:
15 minutes
Cook time:
20 minutes
Servings:
10 cups
Quick Tips
Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
Leave skin on potato for added fiber.
For a vegetarian soup, substitute vegetable broth for the chicken broth and beans for the ham.
Ham and Vegetable Chowder
Ingredients:
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 1/2 head cabbage, chopped (about 6 cups)
- 1 large potato, peeled and diced
- 2 cans (14.5 ounces each) low-sodium chicken broth (see notes)
- 2 cans (15 ounces each) cream-style corn
- 1 cup chopped lean ham (8% fat)
- 1/2 teaspoon pepper
- 1/2 cup grated cheddar cheese
Directions:
1. Heat oil in 4 quart (or larger) saucepan. Saute onion, cabbage, and potato over medium heat, stirring often, until soft, about 10 minutes. ~Add chicken broth, corn, ham, and pepper.
2. Cover and simmer until potato is tender, about 10 minutes
3. Serve hot, sprinkled with cheese.
Refrigerate leftovers within 2 hours.
Quick Tips
Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
Leave skin on potato for added fiber.
For a vegetarian soup, substitute vegetable broth for the chicken broth and beans for the ham.
Prep time:
15 minutes
Cook time:
20 minutes
Servings:
10 cups
Purdue University is an equal access/equal opportunity institution. This material was partially funded by USDA's Supplemental Nutrition Assistance Program - (SNAP) and USDA's Expanded Food and Nutrition Education Program - (EFNEP).
