Ver en Español
How to Make Flan
Peruvian Arroz con Pollo
Ham and Asparagus Chowder
ham and asparagus chowder
cups cubed unpeeled red potatoes
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
Freshly ground pepper, if desired
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.
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.
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.
Calories from Fat
% Daily Value
% Daily Value*:
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;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2019 ®/TM General Mills All Rights Reserved
We also Love
Chunky Potato Soup
White Asparagus and Ham Soup
Ham and White Bean Soup
Potato and Meatball Stew
Slow-Cooker Split Pea Soup
Easy Mushroom and Ground Beef Skillet
Try These Next
Asparagus Potato Soup
Asparagus Wrapped in Serrano Ham
Cuban Red Beans
Asparagus, Spinach and Pea Soup
Rate and Comment
There are no social login steps defined in Sitecore for this flow!