We have the secret to making the kind of cheesy ham, potato and corn chowder that tastes like you spent all day making it. No need to tell that you didn't!
What You Need
Original recipe yields 6 servings
3/4 lb. baking potato es (about 2), peeled, cubed
1 cups cubed ham
1 can (14.75 oz.) corn, undrained
3/4 cup CHEEZ WHIZ Cheese Dip
1/2 cup milk
2 Tbsp. chopped fresh parsley
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Let's Make It
Cook potatoes in boiling water in large saucepan 15 to 20 min. or until tender; drain. Return potatoes to pan.
Add remaining ingredients; cook 5 to 10 min. or until CHEEZ WHIZ is melted and soup is heated through, stirring frequently.
How to Easily Chop the Parsley
To easily chop fresh parsley, place the leaves in a glass measuring cup or small bowl. Use a pair of kitchen shears to snip the leaves right in the cup.
This is a great use for leftover cooked ham.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.