HEB logo
Spinach And Corn Chowder
Prep Time:
15 minutes
Cook Time:
10 minutes
Makes:
6 servings
Ingredients

2 tbsp. butter or margarine

1 1/2 cups chopped cooked ham

1 can (11 oz) mexicorn, drained

1 cup sour cream (regular, low fat or fat free)

1 can (14 1/2 oz) HCF chopped spinach, drained

1 3/4 cups instant mashed potato flakes

Directions


Melt butter or margarine in a 3-quart saucepan over medium-high heat.
Add ham and corn and cook for 3 minutes.
Add 5 cups of hot water and bring to a boil.
Reduce heat to medium heat.
Add sour cream and potato flakes to chowder mixture; stir until sour c
ream is dissolved.
Stir in spinach and season to taste with salt and pepper.
Simmer on medium-low heat for 10 minutes; stirring occasionally.
Serve hot

Nutritional Information


No Nutritional Information Available


Source


No Source Information Available