To make this soup, youll need leftover ham, corn, potatoes, and a creamy broth. Great for a warm meal on a cold day.
Ingredients:
- 2 cups leftover ham, diced
- 1 cup onion, finely chopped
- 1 cup celery, finely chopped
- 2 cups potatoes, peeled and diced
- 1 can 15 oz corn kernels, drained
- 4 cups chicken broth
- 2 cups milk
- 1/2 cup all-purpose flour
- 1/2 cup butter
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions:
Melt the butter in a big pot over medium-low heat
Put in the celery and onions and cook them until they get soft
To make a roux, stir in the flour and cook for two minutes
Slowly whisk in the chicken broth, making sure there are no lumps
Put in the corn, potatoes, ham, and dried thyme
Add pepper and salt
Simmer for about 15 to 20 minutes, or until the potatoes are soft
Add the milk and stir it in
Simmer for another 5 to 7 minutes
If necessary, change the seasoning
Serve hot with chopped parsley on top
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