Corn, Green Chile & Ham Chowder

adapted by Marissa Davis Hefner from Judy Callaway’s Clam Chowder

10 red potatoes, unpeeled, chopped
1 onion, chopped
2 cups ham, chopped
2 cups frozen corn
1/2 cup green chile, chopped
1/2 cup butter
16 oz lowfat cream cheese
1 quart fat-free half & half
salt and pepper to taste


  1. Place potatoes and onions in large pot.  Cover with water.  Boil until potatoes are tender.
  2. Add remaining ingredients. Cook until corn is done and soup is heated through.
  • You can thicken the soup with cornstarch if desired – I don’t think this is needed.
  • You may want more or less chile depending on your palate and the heat of the chiles you are using.


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