Creamy Ham and Vegetable Chowder
Serves 5

4 oz extra lean, reduced-sodium ham, thinly sliced and chopped
1 cup water, divided
3/4 cup chopped yellow onions
1 (12 oz) can evaporated fat-free milk
1 (10 oz) pkg frozen mixed vegetables, thawed
1 cup potatoes, diced
4 slice reduced-fat American cheese, about 3 oz
1/4 cup reduced-fat sour cream
1/4 tsp salt
1/2 tsp black pepper to taste

Heat a 2-quart nonstick saucepan over medium-high heat. Add ham and cook 4
minutes or until edges are beginning tolightly brown, stirring frequently.
Remove ham from pan and set aside on separate plate.

To pan residue, add 1/4 cup water and onion and cook 4 minutes or until
onions are translucent. Increase to high heat, add remaining 3/4 cup water
and
milk and bring just to a boil, stirring frequently. Add mixed vegetables and
potatoes and return to a boil, stirring frequently. Reduce heat, cover
tightly,
and simmer 10 minutes or until potatoes are tender.

Using a whisk, stir mixture to break up potatoes and thicken the chowder.
Remove from heat and stir in ham and cheese. Cover and let stand 5 minutes
to
develop flavors. Stir in sour cream and salt. Sprinkle with black pepper and
serve.

Exchanges: Carbohydrate 2;Lean Meat 1
Calories 203;Fat 3g;Chol 19mg;Sodium 758mg;Carbs 29g;Fiber 3g;Protein 15g