Corn and Ham Soup

Myrna likes a cream soup that’s not thick and “gloppy”, and she needs one that’s gluten-free.  This recipe from one of my favorite cookbooks, "Practical Produce", fills the bill!  I had cream on hand, and the rest of the ingredients too…home canned chicken broth, and good diced ham from those not-so-pretty slices near the end of a ham, and green peppers and onion, already chopped, all in the freezer, along with corn – I didn’t even thaw them before cooking.

I served it with some focaccia I also had in the freezer, warmed 15 seconds in the microwave, and in the time it took my husband to make a nice salad, using homemade salad dressing that lasts several days, we had a homemade lunch! 

Corn and Ham Soup

  6             cups  Chicken Broth

  2             cups  Corn

  1             cup  Ham -- diced

     1/3      cup  Onion -- chopped

     1/3      cup  Green Pepper -- chopped

  1             cup  Cream

Combine all but cream.  Bring to a boil; reduce heat.  Cover and simmer 10-15 minutes.  Stir in cream and heat through.

6-8 Servings