Corn and Potato Chowder

Soups > Vegetable

1 (14.5 ounce) can reduced fat chicken broth
1 (10 ounce) package frozen corn
1 cup frozen hash-brown potatoes
1/4 cup shredded carrots
1/4 cup chopped onions
1 teaspoon Worcestershire sauce
1/8 teaspoon coarsely ground pepper
1 cup (12 ounces) evaporated skim milk
2 tablespoons unbleached flour
1/3 cup finely shopped cooked ham

In a covered saucepan over medium-high heat, bring broth, corn, potatoes, carrots, onions, Worcestershire and pepper to a boil, stirring occasionally. Reduce heat to medium. Cook until potatoes and onions are tender, about 3 minutes. Whisk 1/2 cup of milk and flour in a bowl until smooth. Stir flour mixture into saucepan. Add ham and remaining milk. Cook over medium-high heat, stirring constantly, until mixture comes to a boil. Boil and stir for 1 minute. Makes 4 servings.