2tbsp.butter or margarine,
1 1/2cupschopped cooked ham,
1can(11 oz) mexicorn, drained,
1cupsour cream (regular, low fat or fat free),
1can(14 1/2 oz) HCF chopped spinach, drained,
1 3/4cupsinstant mashed potato flakes,
1Melt butter or margarine in a 3-quart saucepan over medium-high heat.
2Add ham and corn and cook for 3 minutes.
3Add 5 cups of hot water and bring to a boil.
4Reduce heat to medium heat.
5Add sour cream and potato flakes to chowder mixture; stir until sour cream is dissolved.
6Stir in spinach and season to taste with salt and pepper.
7Simmer on medium-low heat for 10 minutes; stirring occasionally.
No Nutritional Information Available