Ham and Vegetable Chowder

Ingredients

• 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

Directions

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.

Notes:

• *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.