Potato-Corn Chowder
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
28 |
ounces |
potatoes -- hashed brown with onions & peppers |
|
30 |
ounces |
low sodium canned corn |
|
15 |
ounces |
no-salt-added cream-style corn |
|
2 |
ounces |
pimientos -- diced |
|
12 |
ounces |
evaporated skim milk |
|
8 |
ounces |
ham cubes |
|
1 |
small |
onion -- diced |
|
2 |
cloves |
garlic -- minced |
|
1 |
tablespoon |
chives -- freeze-dried |
|
1 |
teaspoon |
lemon pepper |
|
1 |
tablespoon |
Dijon mustard |
| The potatoes are also known as Potatoes O'Brien |
| Add all ingredients to a crockpot and mix well. |
| Cook on Low for 5 to 6 hours or High for 2 to 3 hours.
Makes 8 servings. |
| Per Serving: 418 Calories; 15g Fat (31.2% calories from fat); 15g Protein; 62g Carbohydrate; 4g Dietary Fiber; 31mg Cholesterol; 538mg Sodium. Exchanges: 3 1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates. |