- 3 c. frozen corn
- 3 1/2 c. of chicken broth (can be replaced with chicken bouillon cubes & water)
- 1 yellow onion, diced
- 2 medium potatoes, peeled and diced
- 1 TBS marjoram
- Salt and Pepper to taste
- 1/2 c. milk
- 2 TBS flour
- 1 1/2 c. bite size pieces of ham
- 1 c. green pepper, diced OR celery, diced
Like I said above, this is the cheater way and it is so delicious. A couple of notes: I add extra potato because I love potato in this. I give the option of green pepper or celery. Celery gives it a lighter flavor and the green pepper makes it feel more hearty. I also cheat on the ham! I’m not a big fan of giant cubes of ham, so I actually get a packet of deli black forest ham and cut it into slivers. It’s so much faster and I don’t get so worried about ham chunks (gross combo of words there).
Peel and dice everything accordingly. Combine the corn, broth, onion, potato, green pepper (or celery), marjoram, salt, and pepper into a pot.
Bring all that to a boil, then simmer it for about 10 minutes, or until the potato is tender when poked with a fork.
In a separate bowl, whisk together the milk and flour and add it to the soup. It’s going to make your whole soup more creamy. Stir this constantly until it is bubbly and thick. Add the ham LAST and heat the soup all the way through.
Great with cornbread.
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