Save on Pinterest

Sweet Potato, Ham and Corn Chowder

Total Time

Prep/Total Time: 25 min.


8 servings

This comforting ham chowder has become a staple at my house throughout the year. This calls for sweet potatoes instead of white potatoes for a nutritional twist.—Sherry Akers, Foretst, Virginia


  • 3 garlic cloves, minced
  • 1 teaspoon vegetable oil
  • 2 cans (14-1/2 ounces each) low-sodium chicken broth
  • 1-1/2 cups frozen corn
  • 1-1/2 cups cubed peeled sweet potatoes
  • 1-1/2 cups chopped sweet red pepper
  • 1-1/2 teaspoons dried thyme
  • 1-1/4 cups cubed fully cooked ham
  • 3 green onions, thinly sliced
  • 2 tablespoons cornstarch
  • 2 cups plain low-fat yogurt


  1. In a large saucepan, saute garlic in oil for 1 minute. Add broth, corn, sweet potatoes, red pepper and thyme. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Stir in ham and onions. Remove from the heat.
  2. In a bowl, combine cornstarch and yogurt until smooth. Gradually add to soup. Return to heat. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts

1 cup: 154 calories, 4g fat (1g saturated fat), 15mg cholesterol, 598mg sodium, 21g carbohydrate (8g sugars, 2g fiber), 10g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.

Recommended Video