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Add a photoServings: 4
Ingredients
- 1Â 1/2 c. cubed fully cooked ham
- 1Â 1/2 c. shredded cabbage
- 2 x -3 medium potatoes, diced, boiled (Yukon Gold preferred)
- 1 x (17 ounce.) can cream-style corn
- 1 c. chicken broth
- 1 c. lowfat milk
- 1/8 tsp pepper
- 2 slc (2 ounces) process Swiss cheese
- 2 Tbsp. snipped parsley
Directions
- In a large saucepan, combine ham, cabbage, undrained corn, chicken broth, lowfat milk and pepper. Bring to boiling. Reduce heat. Cover and simmer about 5 min or possibly till cabbage is tender crisp. Tear cheese into pcs. Add in to saucepan, stirring until melted. To serve, ladle into soup bowls. Sprinkle parsley over each.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 466g | |
| Recipe makes 4 servings | |
| Calories 371 | |
| Calories from Fat 95 | 26% |
| Total Fat 10.69g | 13% |
| Saturated Fat 4.53g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 1575mg | 66% |
| Potassium 1019mg | 29% |
| Total Carbs 45.32g | 12% |
| Dietary Fiber 4.5g | 15% |
| Sugars 8.72g | 6% |
| Protein 26.38g | 42% |
