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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A wonderful soup recipe from my friend Sandra Ware. She grew up in New Orleans and she is a wonderful cook Ingredients:
4 large russet potatoes |
1 cup creamed corn |
1/4 cup onion, minced |
1/4 cup carrot, shredded |
1 tablespoon parsley |
1/4 cup cooked ham, cut in cubes |
1/4 cup sliced smoked sausage |
1/2 cup milk |
1 teaspoon tony chachere's creole seasoning |
1/4 cup shredded cheddar cheese |
Directions:
1. Peel and cut potatoes into cubes.
2. cover with water in a large saucepan.
3. cook until tender.
4. remove from heat and carefully smash cubes without removing them from broth.
5. Return saucepan to heat and all remaining ingredients except cheese.
6. Cook over low fire for 30 minutes stirring frequently. If mixture is too thin thicken with a little potato flakes.
7. Serve with a sprinkle of cheese in center of bowl.
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