WKYT - Chef Walter - Recipes

Ham and Corn Chowder Thursday, September 16, 2010


1 10 ¾ oz can cream of celery soup, undiluted
1 ½ cups low fat milk
1 15 ¼ oz can whole kernel corn
1 14 ¾ oz can cream corn
½ lb cubed, cooked ham
2 TBSP dry onion, minced
2 TBSP fresh parsley, minced
2 cups diced frozen hash brown potatoes
shredded cheddar cheese (optional garnish)


In a large pot, combine soup and milk. Heat thoroughly, stirring frequently. Stir in corn, ham, onion, parsley and potatoes. Bring to a boil. Reduce heat to very low and cover and allow to cook about 5 minutes. Stir once or twice while cooking. Serve hot garnished with cheddar cheese if desired.


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