Corn and Ham Soup
"This is easy to throw together with ingredients that are more than likely in your kitchen already. It's a great way to use up leftover ham bits, and is a nice, home-style soup to serve on a blustery day."
photo by IngridH
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 (13 3/4 ounce) cans chicken broth
- 1 (17 ounce) can whole kernel corn
- 1⁄3 cup chopped green pepper
- 1⁄3 cup chopped onion
- 1 cup chopped baked ham
- 1 cup heavy cream
- whipped cream (optional)
- chives (optional)
directions
- In saucepan, combine all ingredients except cream. Bring to boil. Reduce heat. Simmer, covered, 15 minutes.
- Stir in heavy cream. Heat through, but DO NOT BOIL.
- Garnish with whipped cream and chives, if desired.
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Reviews
-
This is really a great soup! Easy, fast, and made from staples either in the fridge or freezer. I used frozen corn instead of canned, and an orange pepper instead of green, but otherwise made as written. I would make two small changes next time I make this- first, saute the onion and pepper before adding the rest of the ingredients; second, add a clove or two of garlic and saute with the vegetables. This was really great for a weeknight, and a wonderful way to use up leftover ham.
Tweaks
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This is really a great soup! Easy, fast, and made from staples either in the fridge or freezer. I used frozen corn instead of canned, and an orange pepper instead of green, but otherwise made as written. I would make two small changes next time I make this- first, saute the onion and pepper before adding the rest of the ingredients; second, add a clove or two of garlic and saute with the vegetables. This was really great for a weeknight, and a wonderful way to use up leftover ham.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
