“This recipe is the same one that Crystal B has provided on this site but with a few reduced reduced calorie and fat ingredients. And it still has the correct consistency and flavor!”
READY IN:
50mins
SERVES:
6
YIELD:
6-8 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. In large dutch oven, cook vegetables in chicken broth, except for corn, until tender. Do not drain. Once tender, add corn inches.
  2. 2. Meanwhile, in a saucepan, melt spread or margarine and whisk in flour and salt. Cook for 1 minute. Gradually stir in skim milk and cheese. Cook until cheese is melted and mixture is thickened. Fold in ham. Stir into potatoes and corn. Simmer until ready to serve.

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