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27

Ham and Asparagus Chowder

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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)

can (10 3/4 oz) condensed cream of mushroom soup

cup milk

Freshly ground pepper, if desired

Directions

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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.

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.

Nutrition Information

Nutrition Facts

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;