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
This the kind of cream soup I like, not thick and very tasty. I made it with bacon the last time as I was out of ham, good that way also.
ReplyDeleteSounds like a lot of good ingredients in the soup. I don't care if they are thick or thin. As long as they taste good.
ReplyDelete