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Ham and Vegetable Chowder
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Ham and Vegetable Chowder
Makes: 10 cups
Prep time: 15 minutes
Cooking time: 20 minutes
Photo of Ham and Vegetable Chowder
Prep time: 15 minutesCooking time: 20 minutesTotal time: 35 minutes


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


  1. Heat oil in 4 quart (or larger) saucepan. Saute onion, cabbage, and potato over medium heat, stirring often, until soft, about 10 minutes.
  2. Add chicken broth, corn, ham, and pepper.
  3. Cover and simmer until potato is tender, about 10 minutes
  4. Serve hot, sprinkled with cheese.
  5. Refrigerate leftovers within 2 hours.


  • Broth can be 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.
Serving Size: 
1 cup
Nutritional Label: 
Photo of Nutrition Facts of Ham and Vegetable Chowder
  • whole wheat roll
  • sliced fruit
  • a glass of low-fat milk
Tab 4 Title: 
Whole Wheat Yogurt Rolls

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