1 tablespoon butter
1/2 medium onion, chopped
2 cloves garlic, pressed
1 14.5 oz can low sodium chicken broth
1 tablespoon whole wheat flour
2 large russet potatoes, peeled and cooked
2/3 cup milk
salt and pepper to taste
1 1/2 cups low fat Cheddar cheese, shredded
1 cup turkey ham, cut into 1/2 inch cubes
In a large saucepan, melt the butter; add onion and garlic; saute until onion is translucent. Combine 1 tablespoon of the chicken broth and the flour and stir into a think paste; set aside. Add the remaining broth and the potatoes to the onion mixture in the saucepan; bring to a boil, then reduce heat and simmer for five minutes; add flour/broth mixture and cook for an additional five minutes, stirring frequently. Add milk and salt and pepper to taste; cook over medium heat, stirring frequently, for 5 minutes, or until mixture thickens. Gradually stir in cheese; reduce heat to low; stir until cheese melts; add ham and heat through.
*Does anyone know that song? "Mrs. Murphy's Chowder"? Mr. B does...and a bunch of kids to whom I used to teach music, who aren't really kids any more...