Southwestern Corn Chowder

1. 1

   In a 4-quart saucepan, combine ham, cream-style corn, whole kernel corn and green chilies (drained if necessary).

2. 2

   Cook over medium-high heat, stirring occasionally, until mixture just comes to a boil (2 to 3 minutes).

3. 3

   Reduce heat to low.

4. 4

   Stir in sour cream and milk; continue cooking, stirring occasionally, until heated through (3 to 4 minutes). Do not allow the chowder to boil. Makes 6 servings.

5. 5

   Per serving:

6. 6

   230 calories, 7 g fat.

* Per serving · 4 servings · Values may vary.

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