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  Ham Spinach Corn Cheddar

2tbsp. butter or margarine
1 1/2 cups chopped cooked ham
1 can (11 oz) mexicorn, drained
1 cup sour cream (regular, low fat or fat free)
1 can (14 1/2 oz) HCF chopped spinach, drained
1 3/4 cups instant mashed potato flakes

Melt butter or margarine in a 3-quart saucepan over medium-high heat. Add ham and corn and cook for 3 minutes. Add 5 cups of hot water and bring to a boil. Reduce heat to medium heat. Add sour cream and potato flakes to chowder mixture; stir until sour cream is dissolved. Stir in spinach and season to taste with salt and pepper. Simmer on medium-low heat for 10 minutes; stirring occasionally

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