Sometimes straightforward soups are the best. This is a simple corn chowder with cubed ham added. It’s a great recipe for that leftover ham from your holiday dinner.
2 tablespoons butter
1/2 medium onion, finely chopped
3 tablespoons all-purpose flour
1 15-ounce can chicken broth
2 cups cubed potatoes
2 cups half and half or 2 cups milk
2 15-ounce cans corn, undrained
1 1/2 cups diced ham
2 tablespoons fresh parsley or one tablespoon dried
- Melt the butter in a medium saucepan. Add onion and cook until tender, stirring frequently. Add the flour and stir to make a paste. Slowly add the chicken broth, stirring frequently with a whisk to avoid lumps.
- Add the potatoes. Cover and cook for 10 minutes or until potatoes are barely tender.
- Stir in half and half and both cans of undrained corn. Cook uncovered for six to eight minutes. Stir in ham and parsley. Reheat if necessary.