I was flipping through a weight watches magazine at work, and I saw this recipe that actually looked REALLY good, so I decided to try it. That is a big deal because I don’t “cook” I warm up tv dinners or make sandwiches. Anyway….
Ham and Potato Chowder
Ingredients
3 cups frozen Southern Style Hash Browns
2 1/2 cups 2% reduced fat milk
1/4 teaspoon salt
1 cup diced ham
1/4 teaspoon black pepper
1/2 cup 50% less fat shredded sharp white cheddar
1/4 cup chopped green onions
Combine first 3 ingredients in a medium saucepan; cover and bring to a boil over medium heat stirring frequently.
Stir in ham and pepper; cover, reduce heat and simmer 11 minutes.
Mash potatoes slightly using the back of a spoon, stir in cheese and green onions.
I tried to dice up my own potatoes. 3 good sized potatoes ended up being a little more than the 3 cups called for.

I used cubed ham instead of diced ham. I don’t know if there is a real difference in cubed and diced, but the cubed ham seemed to work fine for my recipe.

Cooking the stuff itself I began to wonder if my non-frozen potatoes would cook right. They cooked quicker than I thought they would after all. It didn’t look very good at all while it was cooking. Hubby said it looked like it had already been eaten once!
In the end after I added the cheese (I left out the onion because I don’t like them) it did end up being very yummy!












We recently lost our betta fish. His name was Bruce and we had him almost 4 years. Recently he lost his appitite, and a couple of day later he died. Just plain old age I guess.
I always enjoy visiting and just looking around, but we don’t have to go too often since the only fish I buy are bettas and I always manage to keep them alive for several years.


