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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 7 |
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My quick and easy soup really hits the spot on a cold winter night (and yes, we do occasionally have those in Arizona). I like to serve it with a salad and hot homemade bread. Ingredients:
2 cans (14-1/2 ounces each) chicken broth |
2 cups fresh or frozen corn |
1 cup half-and-half cream |
1/3 cup chopped onion |
1/3 cup chopped sweet red pepper |
1/4 cup plus 3 tablespoons king arthur unbleached all-purpose flour |
1/2 cup cold water |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup diced fully cooked ham |
snipped fresh dill, optional |
Directions:
1. Combine the broth, corn, cream, onion and red pepper in a large saucepan. Bring to a boil. Combine the flour, water, salt and pepper until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in ham.
2. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Garnish servings with dill if desired. Yield: 7 servings.
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