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
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 cream is dissolved.
Stir in spinach and season to taste with salt and pepper.
Simmer on medium-low heat for 10 minutes; stirring occasionally.
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