Corn Chowder Recipe
Ingredients
4 cups Southern-style frozen hash-brown potatoes with green and red peppers, thawed
1 cup water
1/3 cup thinly sliced green onions
1 teaspoon finely chopped fresh garlic
1/2 pound sliced Alpine, American Cheese, quartered
1/4 pound sliced Alpine, Cooked Ham or Honey Ham, cut into bite-sized pieces
2 cups fat free skim milk
1 cup frozen whole kernel corn
1 teaspoon coarsely ground pepper
Chopped fresh parsley
Directions
Combine potatoes, water, green onions and garlic in 3-quart saucepan. Cook over medium-high heat until water comes to a boil (4 to 6 minutes). Cover; reduce heat to medium. Continue cooking until potatoes are tender (8 to 10 minutes).
Stir in corn, milk, cheese, ham and pepper; heat until cheese is melted and chowder is heated through (5 to 7 minutes).
Stir in corn, milk, cheese, ham and pepper; heat until cheese is melted and chowder is heated through (5 to 7 minutes).
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