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
- Place potatoes and onions in large pot. Cover with water. Boil until potatoes are tender.
- 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.