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Ham and Vegetable Chowder

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Number of Servings: 10


  • 1 Tablespoon vegetable oil
  • 1 small onion, chopped
  • 1/2 head cabbage, chopped (about 6 cups)
  • 1 large potato, peeled and diced
  • 2 cans (14.5 ounces each) low-sodium chicken broth*
  • 2 cans (15 ounces each) cream-style corn
  • 1 cup chopped lean ham (8% fat)
  • 1/2 teaspoon pepper
  • 1/2 cup grated cheddar cheese


  1. Wash hands with soap and water.
  2. Heat oil in a 4-quart (or larger) saucepan. Sauté onion, cabbage and potato over medium heat until soft, about 10 minutes. Stir the vegetables often while they cook.
  3. Add chicken broth**, corn, ham and pepper.
  4. Cover and simmer until potato is tender, about 10 minutes.
  5. Serve hot, sprinkled with cheese.
  6. Refrigerate leftovers within 2 hours.


  • *Broth can be homemade, canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
  • Leave skin on potato for added fiber.
  • **For a vegetarian soup, substitute vegetable broth for the chicken broth and beans for the ham.

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