Spring Chowder

• 1 tablespoon margarine
• 4 cups thinly sliced Vidalia or other sweet onion
• 1 cup chopped carrot
• 1 cup sliced celery
• 1 cup chopped extra-lean ham
• 3 cups chopped red potato (about 1 1/4 pounds)
• 1 (10 1/2-ounce) can low-salt chicken broth
• 1/4 cup all-purpose flour
• 2 cups 2% low-fat milk
• 1/4 cup chopped fresh sage
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon pepper
• 1/8 teaspoon ground nutmeg
• 1/2 cup dry white wine
• Sage sprigs (optional)

1. Melt margarine in a large Dutch oven over medium-high heat. Add onion, carrot, celery, and ham; saute 10 minutes. Add potato and broth; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until potato is tender.
2. Place flour in a bowl. Gradually add milk, stirring with a whisk until blended. Add milk mixture, sage, salt, pepper, and nutmeg to soup; cook over medium-low heat 2 minutes. Add wine; cook 10 minutes or until thick. Garnish with sage, if desired.

margarine, onion, carrot, celery, extralean ham, red potato, lowsalt chicken broth, allpurpose, milk, fresh sage, salt, pepper, ground nutmeg, white wine

Taken from www.myrecipes.com/recipe/spring-chowder (may not work)