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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This soup is creamy as well as hearty and filling; easy to prepare and budget-friendly. The corn adds a tiny bit of sweetness to the taste. For variety, you could probably add some peas and/or carrots; shredded cheddar for topping upon serving. Add some nice warm bread to accompany the meal. Ingredients:
2 celery ribs, diced |
1/4 cup onion, diced |
2 tablespoons margarine or 2 tablespoons butter |
2 tablespoons flour |
3 cups milk |
2 cups cooked ham, diced |
2 cups potatoes, cooked and diced small |
1 1/2 cups frozen corn |
1 (14 3/4 ounce) can cream-style corn |
1/4 teaspoon dried thyme |
1/8 teaspoon cayenne pepper |
1/8 teaspoon salt |
Directions:
1. Boil water; meanwhile peel and dice potatoes.
2. Boil for about 10-15 minutes (soft but not too mushy).
3. Meanwhile, dice up ham, onion, celery.
4. In a large saucepan, saute the onion and celery in butter until softened.
5. Stir in the flour and stir until well blended, then gradually add milk.
6. Bring to a boil while stirring until thickened, about 2 minutes.
7. Stir in remaining ingredients and bring to a boil.
8. Reduce heat, cover and simmer about 15 minutes or until heated through.
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