Ingredients
2 tablespoons butter1/2 cup chopped onion1/4 cup chopped celery1-1/2 pounds potatoes (about 3 medium), peeled and cubed2 cups cubed fully cooked ham1 can (4 ounces) chopped green chiles2 tablespoons dried parsley flakes1/8 teaspoon pepper2 cups chicken broth1 can (14-3/4 ounces) cream-style corn1 cup 2% milk1 cup shredded cheddar cheeseSour cream, optional
Preparation
In a large saucepan, heat butter over medium heat. Add onion and celery; cook and stir 3-4 minutes or until onion is tender. Add potatoes, ham, chiles, parsley and pepper; cook and stir 1 minute.
Stir in broth; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender. Stir in corn, milk and cheese; heat through. If desired, serve with sour cream.
