Farmhouse Ham And Vegetable Chowder Recipes

Steps:

• Combine tomato soup and water in a Dutch oven; add celery and onion. Bring to a boil; reduce heat and simmer for 5 minutes.
• Add the mixed vegetables. Bring to a boil; reduce heat and simmer, uncovered, for 10 minutes until tender.
• Add potato soup and the remaining ingredients. Bring just to a boil. Serve.

Steps:

• Combine soup, ham, corn, potato, bell pepper and thyme in slow-cooker; mix well.
• Cover; cook on LOW 6-8 Hours or on HIGH 3-4 hours.
• Stir in broccoli and milk. Cover; cook on HIGH 15 minutes or until broccoli is crisp-tender.
• Note: I added the milk early and bumped up the amount of milk to 1 Cup.

Steps:

• 1. Mix potatoes, bell pepper, frozen vegetables, ham, water and thyme in 3-quart saucepan. Heat to boiling, stirring occasionally reduce heat to low. Cover and simmer about 15 minutes, stirring occasionally, until potatoes are just tender. 2. Stir in remaining ingredients except ground red pepper and parsley. Simmer uncovered, stirring occasionally, until cheese is melted. Stir in ground red pepper. Sprinkle with parsley. NUTRITION INFORMATION 1 Serving Calories 170 (Calories from Fat 20) Fat 2g (Saturated 1g) Cholesterol 15mg Sodium 870mg Carbohydrate 26g (Dietary Fiber 4g) Protein 16g % DAILY VALUE: Vitamin A 52% Vitamin C 58% Calcium 34% Iron 10% DIET EXCHANGES: 1 Starch, 1 Very Lean Meat 1 Vegetable, 1/2 Skim MilkFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• In a large saucepan, saute the onion, celery and red pepper in butter until crisp-tender. Stir in flour and dressing mix until blended; gradually stir in milk. Bring to a boil; cook and stir until thickened, about 2 minutes. , Add the potatoes, corn, ham and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes to allow flavors to blend. Stir in cheese until blended.