Prep 20 mins
Cook 40 mins
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.
- 2 celery ribs, diced
- 1⁄4 cup onion, diced
- 2 tablespoons margarine or 2 tablespoons butter
- 2 tablespoons flour
- 3 cups milk
- 2 cups cooked ham, diced
- 2 cups potatoes, cooked and diced small
- 1 1⁄2 cups frozen corn
- 1 (14 3/4 ounce) can cream-style corn
- 1⁄4 teaspoon dried thyme
- 1⁄8 teaspoon cayenne pepper
- 1⁄8 teaspoon salt
- Boil water; meanwhile peel and dice potatoes.
- Boil for about 10-15 minutes (soft but not too mushy).
- Meanwhile, dice up ham, onion, celery.
- In a large saucepan, saute the onion and celery in butter until softened.
- Stir in the flour and stir until well blended, then gradually add milk.
- Bring to a boil while stirring until thickened, about 2 minutes.
- Stir in remaining ingredients and bring to a boil.
- Reduce heat, cover and simmer about 15 minutes or until heated through.
This was tasty. I used 2 cups milk/1 cup 1/2 & 1/2. I nuked 2 potatoes and sliced them. I think this soup could use some extra flavor/zing but overall pretty dang good.
Would be nice if the recipe included the amount of water to boil the potatoes in, and if that water is included in the recipe. It's a little confusing as to what mixture to add the flour and milk. I made it using about 2-3 cups of water, but I fried my onions and celery first and boiled my potatoes in that mixture. When potatoes were still a little hard, I added the ham, seasonings, thickening, and corn. In addition, I added some chicken boullion for flavor. It turned out great.
This is a delicious soup! I used whole milk and made as directed. Thanks for sharing!