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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Fresh corn gives wonderful appeal to this recipe I got from my sister, relates Muriel Lerdal of Humboldt, Iowa about the full-bodied soup she shares. It's also satisfying on a chilly fall or winter day, using frozen or canned corn. Ingredients:
3/4 cup chopped onion |
2 tablespoons butter |
1 cup diced cooked peeled potatoes |
1 cup diced fully cooked ham |
2 cups fresh, frozen or canned sweet corn |
1 cup cream-style corn |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
2-1/2 cups milk |
salt and pepper to taste |
1 tablespoon chopped fresh parsley |
Directions:
1. In a heavy saucepan, cook the onion in butter until tender. Add all remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes. Yield: 6-8 servings.
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