Southwestern Corn Chowder - cooking recipe

Ingredients

1/2 lb. cooked ham or turkey-ham, cut into small cubes
1 (16 1/2 oz.) can cream-style corn
2 c. frozen whole kernel corn with green and red peppers or use 1 (11 oz.) can, drained
1 (4 oz.) can chopped mild green chilies
1 c. light sour cream or no-fat sour cream
1 c. skim milk

Preparation

In a 4-quart saucepan, combine ham, cream-style corn, whole kernel corn and green chilies (drained if necessary).
Cook over medium-high heat, stirring occasionally, until mixture just comes to a boil (2 to 3 minutes).
Reduce heat to low.
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.
Per serving:
230 calories, 7 g fat.