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,
1 Melt butter or margarine in a 3-quart saucepan over medium-high heat.
2 Add ham and corn and cook for 3 minutes.
3 Add 5 cups of hot water and bring to a boil.
4 Reduce heat to medium heat.
5 Add sour cream and potato flakes to chowder mixture; stir until sour cream is dissolved.
6 Stir in spinach and season to taste with salt and pepper.
7 Simmer on medium-low heat for 10 minutes; stirring occasionally.
8 Serve hot
No Nutritional Information Available