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“This soup is creamy as well as hearty and filling; easy to prepare and budget-friendly. The corn adds a tiny bit of sweetness to the taste. For variety, you could probably add some peas and/or carrots; shredded cheddar for topping upon serving. Add some nice warm bread to accompany the meal. This recipe is courtesy of Taste of Home Magazine, a 2nd place winner in a soup contest.”
READY IN:
1hr
SERVES:
8
YIELD:
2 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil water; meanwhile peel and dice potatoes.
  2. Boil for about 10-15 minutes (soft but not too mushy).
  3. Meanwhile, dice up ham, onion, celery.
  4. In a large saucepan, saute the onion and celery in butter until softened.
  5. Stir in the flour and stir until well blended, then gradually add milk.
  6. Bring to a boil while stirring until thickened, about 2 minutes.
  7. Stir in remaining ingredients and bring to a boil.
  8. Reduce heat, cover and simmer about 15 minutes or until heated through.

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