Asparagus, Mushroom and Ham Chowder

Serves 6.

• 1 tbsp. olive oil

• 8 oz. cremini mushrooms, sliced

• 1 medium onion, diced

• 3 tbsp. flour

• 5 c. low-sodium chicken stock

• 3 medium Yukon Gold potatoes, peeled and cut into small dice

• 1 tsp. salt

• 1/4 tsp. freshly ground black pepper

• 1 lb. asparagus, trimmed and cut into 1-in. pieces

• 4 oz. ham, diced

• 1/4 c. heavy whipping cream

Directions

Heat the oil in a large pot over medium heat. Add the mushrooms and cook until slightly browned. Transfer to a plate.

Add the onion and cook until softened, about 6 minutes. Sprinkle in the flour and cook, stirring for 2 minutes.

Stir in the stock along with the cooked mushrooms, potatoes, salt and pepper. Reduce the heat to medium-low and cook 15 minutes.

Stir in the asparagus, ham and cream and cook for another 5 minutes or until the vegetables are just tender. Ladle the chowder into bowls and serve hot.

Nutrition information per serving:

Calories190Fat7 gSodium460 mg

Carbohydrates27 gSaturated fat3 gTotal sugars3 g

Protein8 gCholesterol11 mgDietary fiber3 g

Exchanges per serving: 2 carb, 1 lean protein, 1 fat.