“My favourite thing about Easter (besides the chocolate of course) is making this soup with mom's leftover ham. Easy it is, great for lunches or dinner. A little sweet, it balances a salty ham well. I can't take credit for it, it is a Pampered Chef recipe....enjoy.”
READY IN:
30mins
SERVES:
4-6
YIELD:
6 1/2 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut potatoes and ham into 1/2 inch cubes, set aside.
  2. Dice Bell pepper, and coarsely chop celery.
  3. Heat butter in 3-gt saucepan over meadium heat. Add bell pepper and celery;cook and stir 3-4 minutes. Stir in flour; heat until bubbly. Gradually add broth, evaporated milk and corn, stirring until blended.
  4. Add potatoes; bring to a boil. Reduce heat and cook 10 min or until potatoes are tender. Stir in ham; heat through. Remove from heat; stir chives into soup and season with salt and pepper to taste. Serve into bowls and top with bacon if desired.

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