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How to Make Flan
Peruvian Arroz con Pollo
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.
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