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Ham and Asparagus Chowder

  • Prep 20 min
  • Total 20 min
  • Ingredients 7
  • Servings 4

Ingredients

1 1/2
cups cubed unpeeled red potatoes
1/2
cup water
1 1/2
cups 1 1/2-inch pieces fresh asparagus spears
1 1/2 cups cubed cooked Honey-Dijon Ham (page 65)
1
can (10 3/4 oz) condensed cream of mushroom soup
1
cup milk
Freshly ground pepper, if desired

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
Calories from Fat
80
% Daily Value
Total Fat
9g
13%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
1120mg
47%
Potassium
690mg
20%
Total Carbohydrate
23g
8%
Dietary Fiber
2g
9%
Sugars
10g
Protein
15g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

One box (9 oz) frozen asparagus cuts can be substituted for the fresh. There's no need to thaw it before adding it with the ham.

Pack this simple soup for lunch. Make the recipe the night before and cool. Divide it among single-serving, microwavable food-storage containers; seal and refrigerate.

Directions

  • 1 In 2-quart saucepan, heat potatoes and water to boiling. Reduce heat to medium. Cover; cook about 5 minutes or until potatoes are crisp-tender.
  • 2 Add asparagus and ham. Cover; cook 3 to 5 minutes or until thoroughly heated. Stir in soup and milk. Heat to boiling over high heat, stirring occasionally. Sprinkle with pepper before serving.

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