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Ingredients
- 5 med. potatoes, about 1 pound
- 1/3 c. chopped onions
- 2 tbsp. butter
- 1 1/2 c. lowfat milk
- 4 ounce. ham, cubed
- 1 (10 3/4 ounce.) can cream of mushroom soup
- 1 (17 ounce.) cream style corn
- Salt, black pepper, and cayenne pepper to taste
Directions
- Cook unpeeled potatoes in lightly salted, boiling water till tender. Drain; remove potato skins. Cut into bite size pcs. Heat butter in large skillet. Add in onion and saute/fry for 5 min. Add in lowfat milk, ham, soup, and potatoes. Cook over medium low heat for 20 min, stirring occasionally. Add in corn, salt, and peppers. Bring to boiling. Reduce heat and simmer for 20 min. Season to taste. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 356g | |
| Recipe makes 6 servings | |
| Calories 291 | |
| Calories from Fat 80 | 27% |
| Total Fat 9.03g | 11% |
| Saturated Fat 3.93g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 846mg | 35% |
| Potassium 855mg | 24% |
| Total Carbs 45.14g | 12% |
| Dietary Fiber 4.0g | 13% |
| Sugars 7.88g | 5% |
| Protein 10.38g | 17% |
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