Cheesy potato, corn and ham chowder

4 cups Chicken Broth
1 Tbsp chicken soup base
3.3 cup Creamed Corn (2 cans at 400ml each)
0.5 cup, chopped Carrots, raw
1 small Onions, raw
4 tbsp Light Cream (coffee cream or table cream)
4 medium (2-1/4" to 3-1/4" dia.) Potato, cut into small pieces
1 cup, diced Ham, extra lean, (5% fat)
1.5 oz Shredded Cheddar Cheese
3 tbsp Butter, salted
0.2 cup Flour, white (3 Tablespoons)
Salt, pepper and seasonings to taste (I use thyme, sage, onion salt, pepper, poultry seasoning, parsley)

Melt butter in a saucepan, add flour and whisk together for a few minutes. Add broth and whisk. Add onions and carrots. Bring to boil, reduce heat and cook over medium high heat for about 5 minutes. Add the rest of the ingredients, except cream and cheese. Cook until potatoes are tender, add cream and cheese and stir. Serve.

For a lighter lunch reduce serving size to 1 cup and serve with a salad!

Serving Size: 7 x 1.5 cup servings

Number of Servings: 7

Recipe submitted by SparkPeople user SENSORIELLA.