I have seriously been digging all soups with potato and corn lately. I don't know why really, but I just love the combination. It may be because of my old favorite dinner of ham steaks with mashed potatoes. Although I would usually fix peas with it, I do still love ham and potatoes together.
This soup is similar to a few others I have posted, but is just different enough for me to be absolutely positive that it needed to be posted!
What you need:
- 3 Tbsp. butter
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves minced garlic
- 1/2 tsp. thyme leaves
- 1/4 cup flour
- 2 cups chicken broth
- 2 cups whole milk
- 1 1/2 cups potatoes, diced into 1-inch cubes (peeled, if you want)
- 8 oz. diced ham
- 1 can sweet corn, drained
- Salt and pepper to taste
- Melt butter in a large stockpot over medium-high heat. Add onions, carrots, and celery. Cook for 8 to 10 minutes until tender.
- Add garlic, thyme, and flour. Cook for 2 to 3 minutes until lightly browned.
- Add broth slowly, then add milk and potatoes.
- Bring to a boil. Then reduce heat and simmer until potatoes are fork tender, about 10 to 12 minutes.
- In a small skillet, fry ham until crispy on the edges.
- Add ham and corn to soup and then season to taste with salt and pepper.
- Heat through and serve immediately.
Recipe from Closet Cooking
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