Wednesday, February 16, 2011

Creamy Corn and Ham Soup


I'd like to think that spring is coming soon here, since we haven't had snow in a while, but I'm not quite ready to stop making soups.  There's just something about a hot bowl of soup that makes me happy.  Although, if it were spring or summer, I'd be saying something along the lines of "there's just something about the sizzle of a hunk of meat on the grill"

AND, I also love it when it gives me a huge pile of leftovers to eat for a few days!

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  • 1 cup sliced celery
  • 1/2 cup diced green pepper
  • 3 cups cubed potatoes
  • 3 cups chicken broth
  • 4 cups milk
  • 4 cups corn (I used 2 cans, and about 1/2-1 cup frozen)
  • 2 cups cubed ham
  • 3 Tbsp parsley
  • salt and pepper
Saute peppers and celery in some oil. Add potatoes and broth. Reduce heat. Cover and simmer for 10 minutes. Place ½ cup milk and 2 cups corn in a blender, cover and process until pureed. Pour into saucepan. Add ham and remaining corn; simmer for 10 minutes, or until veggies are tender. Stir in the parsley, salt, and pepper, and rest of milk. Heat through, and serve.

Tidy Mom
Come join Soup-a-Palooza with TidyMom and Dine and Dish sponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackers


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