Corn Chowder with Ham

2 cups frozen corn
1 3/4 cups low-sodium chicken broth
1 yellow onion, chopped
1 medium-size potato or parsnip, peeled and cubed
1 cup chopped sweet green, red, and yellow pepper
1 tsp dried marjoram leaves
1/4 tsp each salt and black pepper
1/2 cup 1% milk
3 tbsp all-purpose flour
1 cup bite-size pieces cooked low-sodium ham


1. Cut kernels off fresh corn; measure 2 cups corn. In large pot, combine corn, broth, onion, potato, green pepper, marjoram, salt and white pepper. Bring to boil. Lower heat and simmer, covered, 10 minutes or until potato is almost tender, stirring occasionally.

2. In small bowl, whisk milk and flour. Stir into corn mixture. Cook, stirring constantly, 2 minutes or until thickened and bubbly. Stir in ham. Cook 2 minutes more or until heated through.

Serves 4

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