| Fast Prep

southern ham and sweet potato chowder

prep: 20 minutes | cook: 15 minutes | MAKES: 6 to 8 servings (1⅓ cups each)

• 2 Tbsp. butter
• 1 cup chopped onion
• 1 cup chopped celery
• ½ cup chopped carrot
• 4 cups reduced-sodium chicken broth
• 2 cups chopped, peeled sweet potatoes
• 1 cup half-and-half
• 3 Tbsp. all-purpose flour
• 2 cups cubed cooked reduced-sodium ham
• 2 cups shredded white cheddar cheese (8 oz.)
• ¼ cup sliced green onions (optional)

1. In a 6-qt. pot melt butter over medium heat. Add onion, celery, and carrot; cook about 7 minutes or until vegetables are soft, stirring occasionally. Add broth and sweet potatoes. Bring to boiling; reduce heat. Simmer, uncovered, 8 to 10 minutes or until sweet potatoes are tender.

2. In a bowl whisk together half-and-half and flour; add flour mixture and ham to soup. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more. Gradually add cheese, stirring until melted and smooth. If desired, top servings with green onions.

PER SERVING: 361 cal., 23 g fat (14 g sat. fat), 84 mg chol., 1,027 mg sodium, 19 g carb., 2 g fiber, 6 g sugars, 22 g pro.