 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
My favourite thing about Easter (besides the chocolate of course) is making this soup with mom's leftover ham. Easy it is, great for lunches or dinner. A little sweet, it balances a salty ham well. enjoy. Ingredients:
2 medium unpeeled red potatoes |
1 cup cubed cooked ham |
1/2 cup diced red bell pepper |
1/2 cup coarsely chopped celery |
1 teaspoon butter or 1 teaspoon margarine |
2 tablespoons all-purpose flour |
1 (14 -14 1/2 ounce) can chicken broth |
1 (12 ounce) can fat-free evaporated milk |
1 (15 ounce) can creamed corn |
2 tablespoons sliced chives |
salt & fresh ground pepper |
cooked crumbled bacon (optional) |
Directions:
1. Cut potatoes and ham into 1/2 inch cubes, set aside.
2. Dice Bell pepper, and coarsely chop celery.
3. Heat butter in 3-gt saucepan over meadium heat. Add bell pepper and celery;cook and stir 3-4 minutes. Stir in flour; heat until bubbly. Gradually add broth, evaporated milk and corn, stirring until blended.
4. Add potatoes; bring to a boil. Reduce heat and cook 10 min or until potatoes are tender. Stir in ham; heat through. Remove from heat; stir chives into soup and season with salt and pepper to taste. Serve into bowls and top with bacon if desired.
|
|