pat's Recipe

Summer Corn Chowder

Category: Chowders

2 cups fresh corn kernels or one 10-ounce package frozen whole kernel corn (2 cups)
1 14-oz. can vegetable broth
1 12-oz. pkg. frozen shelled sweet soybeans (edamame), one 10-ounce package frozen baby sweet peas or frozen baby lima beans or 2 large green, red and/or yellow sweet peppers, seeded and chopped
1 large onion, chopped (1 cup)
2 tsp. snipped fresh marjoram or oregano or 3/4 teaspoon dried marjoram or oregano, crushed
1/2 tsp. salt
1/4 to 1/2 tsp. ground white or black pepper
1 14.75-oz. can no-salt-added cream-style corn
1 cup cubed lean cooked ham or cooked turkey ham
2/3 cup fat-free milk or one 5-ounce can evaporated fat-free milk (2/3 cup)
1 tsp. Worcestershire sauce
Fresh marjoram or oregano sprigs (optional)

Directions
1. In a large saucepan, bring fresh or frozen corn, broth, edamame, onion, the 2 teaspoons fresh or 3/4 teaspoon dried marjoram, salt and white pepper to boiling; reduce heat. Simmer, covered, for 5 to 7 minutes or until corn and onion are tender. Stir in undrained cream-style corn, ham, milk and Worcestershire sauce. Heat through.

2. If you like, garnish each serving with a fresh marjoram sprig.

Makes 6 (1-1/3-cup) main-dish servings.