Corn and Ham Soup
"This is my version of "Corn & Ham Soup". We don't add any cheese in it and I personally don't use cornstarch or flour as a thickener. Therefore it's healthier and lighter but it's still rich and delicious!!"
photo by RuPei
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
6-7
ingredients
- 3 tablespoons canola oil
- 1⁄2 onion, diced
- 1 large potato, diced
- 1 cup ham, diced, quality was used
- 1 1⁄2 cups water
- 2 (8 1/2 ounce) cans salt-free cream-style corn
- 1 (8 3/4 ounce) can whole kernel corn
- 6 -7 cups milk
- 1⁄2 cup heavy cream, room temperature
- 2 tablespoons unsalted butter
- 1 teaspoon salt (to taste)
directions
- Heat oil a little over medium heat. Sauté onion until transparent.
- Carefully add potato, ham and water until water just covers ingredients. Increase heat to high and bring to boil.
- Reduce heat to medium and cook until potato becomes soft, about 5 minutes.
- Stir in cream style corn, whole kernel corn and milk. Cook until it turns steamy hot but not boiled.
- Stir in heavy cream and butter. Reduce heat to low and cook until soup turns thick, about 5 minutes.
- Stir in salt. Add some black pepper in soup bowl if desire.
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RECIPE SUBMITTED BY
RuPei
Evansville, 53
<p>I like to teach people how to cook authentic Chinese food since most Chinese food I've tried here in the US has lost its original taste. Therefore, the recipes I post here have not been adjusted at all. They are just how you would taste in my homeland. Hope you enjoy!<img title=Smile src=/tiny_mce/plugins/emotions/img/smiley-smile.gif border=0 alt=Smile /></p>
