Easy Corn Chowder

This thick, satisfying chowder, complete with ham and potatoes, can be prepared in half an hour.


  • 2 medium unpeeled red potatoes
  • 1 cup cubed cooked ham
  • 1/2 cup diced red bell pepper
  • 1/2 cup coarsely chopped celery
  • 1 teaspoon butter or margarine
  • 2 tablespoons all-purpose flour
  • 1 can (14-14 1/2 ounces) chicken broth
  • 1 can (12 ounces) fat-free evaporated milk
  • 1 can (15 ounces) creamed corn
  • 2 tablespoons sliced chives
  •  Salt and ground black pepper to taste
  •  Cooked crumbled bacon (optional)


  1. Cut potatoes and ham into 1/2-inch cubes using Chef's Knife; set aside. Dice bell pepper. Coarsely chop celery using Food Chopper. Heat butter in (3-qt.) Saucepan over medium heat. Add bell pepper and celery; cook and stir 3-4 minutes or until vegetables are crisp-tender. Stir in flour; heat until bubbly. Gradually add broth, evaporated milk and corn, whisking with Silicone Sauce Whisk until blended.

  2. Add potatoes; bring to a boil. Reduce heat; cook, uncovered, 10 minutes or until potatoes are tender. Stir in ham; heat through. Remove from heat; stir chives into soup and season with salt and black pepper. Ladle soup into bowls using Nylon Ladle. Top with bacon and serve with Lacy Cheese Crips, if desired.


  • 6 1/2 cups
    6  servings of about 1 cup

Nutrients per serving:

Calories 210, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 15 mg, Carbohydrate 34 g, Protein 11 g, Sodium 880 mg, Fiber 1 g

U.S. Diabetic exchanges per serving:

1 starch, 1 milk, 1 fat (2 carb)

Cook's Tips:

If desired, 8 ounces bay scallops can be substituted for the ham.

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