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Ham and Asparagus Chowder

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

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.

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
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.
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