Golden Potato Chowder

This recipe is from the clean eating magazine. You can make this healthiest by using skim milk & light cream cheese. So good!

Ingredients:
1 tsp extra virgin olive oil
1 small onion chopped
2 large carrots, peeled and chopped into 1/2 inch slices
8 oz white mushrooms, cut into quarters
3 cups of chicken broth
1 lb. spaghetti squash, skin & seeds removed, cut into 1/2 inch chunks
3 redskin/new potatoes, unpeeled, cut into 1 inch cubes
6 oz ham cut into 1/4 inch cubes
1/4 cup milk
2 oz cream cheese

Instructions:
Heat oil in a large pot on medium for 1 minute. Add onion, carrots, and mushrooms. Cook for 5 minutes.

Stir in broth, squash, potatoes. Bring soup to a boil on high heat, then reduce heat to low, cover and simmer for 10 minutes. Stir in ham and heat through.

Meanwhile, in a small pot on low heat, add milk and cream cheese. Cook, whisking constantly for 1 minute or until mixture is smooth.

Ladle 1 cup soup mixture into milk mixture and mix. Pour milk mixture back into pot and stir to combine. Serve immediately. Use a fork to break up any spaghetti squash that is still in chunks. It should resemble shredded cheese when you are finished.

** I have the deli counter cut a slab of honey ham at thickness "11" One slab is usually enough, unless it is near the ends of the ham. I add 2 tsp of Italian seasonings while it is cooking.