This is a recipe that my sister has been making from Pampered Chef for years. It’s always good after Thanksgiving if you have ham leftover. We still have some ham in the freezer from our recent ham dinner, so I have been wanting to make this. As usual, I was missing some ingredients, so I decided to make it my own way.
I diced up half of an onion and half a red pepper.
Then made 2 cups of chicken bouillon, but you could use broth also.
I pulled out 1 cup of cubed ham from the freezer.
I cubed up 2 potatoes.
I measured out 1 cup of frozen corn.
I sautéed the pepper and onion in a couple tablespoons of olive oil.
Add the ham.
Stir in 2 Tablespoons of flour.
Add the frozen corn and stir.
Stir in the broth until flour dissolves.
Add potatoes and bring to a boil.
When boiling, turn down and simmer until potatoes are tender for about 15 minutes.
Measure 1 cup of milk.
If you haven’t used this before, it’s great for thickening soups, sauces or gravy to your exact liking. If the soup seems too thin, add a little of this and stir until it thickens.
Add salt and pepper if needed. Mine didn’t need any salt.
Serve it with some shredded cheese and parsley on top.
- ½ onion, diced
- ½ red pepper, diced
- 1 cup ham, cubed
- 2 small potatoes, cubed
- 1 cup frozen corn
- 2 Tbsp flour
- 2 cups chicken broth
- 1 cup milk
- Wondra Flour (if needed)
- salt and pepper, to taste
- shredded cheese and parsley, for garnish
- Sautee onion and pepper in olive oil in a soup pot.
- Stir in ham.
- Add flour and stir. Stir in corn.
- Stir in chicken broth until flour dissolves and thickens soup.
- Add potatoes. Turn up heat and bring to a boil. Turn down and simmer for 15 min or until potatoes.
- Add milk. If not thick enough, stir in a teaspoon of Wondra Flour.
- Add salt and pepper, if needed.
- Garnish with cheese and parsley.
This is comfort food for the soul.
Hope you enjoy this on your next cold day inside!