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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I found this recipe in a Stokely's canned vegetable ad in a magazine when I first married. My family loves it. When I took some to a sick friend, she called her MIL to come & try it. She put it in a college fundraiser cookbook. I've also put it in a school fundraiser cookbook, and have had several compliments on it. I can't find the exact sizes of cans specified, but the closest sizes available work just fine. Ingredients:
3 tablespoons butter or 3 tablespoons margarine |
1 cup ham, diced |
1/2 cup onion, chopped |
1/2 cup green pepper, chopped |
1/2 cup celery, chopped |
1 (14 ounce) can chicken broth |
1 (15 ounce) can potatoes, sliced |
1 (16 1/2 ounce) can whole kernel corn, drained |
1 (16 1/2 ounce) can creamed corn |
1 (2 ounce) jar sliced pimientos, drained |
1 cup heavy cream |
1 cup cheddar cheese, shredded |
salt & pepper |
Directions:
1. Melt butter in a large saucepan.
2. Saute ham, onion, celery and green pepper until onions are transparent.
3. Add chicken broth, potatoes, corns and pimentos.
4. Simmer 5 minutes.
5. Stir in cheese until melted and add cream; salt and pepper to taste.
6. Ladle into bowls.
7. To reheat, warm thoroughly; do not boil.
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