Time 55m Number Of Ingredients 17 Steps:
In a large pot, melt 1 1/2 Tbsp butter over medium heat. Add onion, carrot, and celery and saute until tender, about 4 minutes. Add chicken broth, potatoes, oregano, thyme, and bay leaf and season with salt and pepper to taste*. Bring mixture to a boil over medium-high heat, then reduce heat to medium, cover with lid and allow to cook, stirring occasionally until potatoes are nearly tender, about 15 minutes. Add in ham and corn and cook until potatoes are tender, about 5 minutes longer. Meanwhile, in a medium saucepan, melt remaining 4 Tbsp butter over medium heat. Add flour and cook mixture, stirring constantly, 1 1/2 minutes. While whisking, slowly add in milk, and whisk vigorously to smooth lumps, season with salt and pepper to taste. Bring mixture to a boil and allow to thicken, whisking constantly. Remove from heat, stir in sour cream or cream. Pour and stir milk mixture into soup mixture (once potatoes are tender). Serve warm topped with bacon and chives.
Time 25m Number Of Ingredients 14 Steps:
Melt butter in a large saucepan over medium heat. Add the onion and garlic and sauté for 5 minutes until translucent. Do not let the onion brown. Add the flour and whisk until mixed through the butter. Pour 1 cup of milk in and whisk until it starts to thicken (around 1 1/2 minutes), then pour the remaining cup of milk in. Whisk until it thickens - around 1 to 1 1/2 minutes. Then add the chicken stock, and 1 1/2 cups of water and whisk until combined. Increase heat to medium high and add the potatoes into the soup. Cook for 10 to 12 minutes (Note 3), whisking fairly regularly to ensure the soup doesn’t stick to the bottom of the saucepan. The soup will thicken as it cooks. Use the remaining 1/2 cup of water if the soup gets too thick before the potato has finished cooking. Just before the potato has finished cooking, add the corn in (just to heat it through). While the potato is cooking, heat olive oil in a small fry pan over high heat. Add the ham and sauté for 1 - 2 minutes until nicely browned. Remove fry pan from the heat and set aside. (Note 4) When the potato is cooked (tender but still holding its shape), remove the soup from the stove and stir through most of the thyme and ham (reserve a bit for garnish). If the soup is too thick for your liking, use water (or milk) to get the soup to your desired consistency. Add the salt and 5 grinds of black pepper, then do a taste test and adjust the saltiness if required. Serve, garnished with remaining thyme leaves and ham.
Time 30m Yield 6 Number Of Ingredients 13 Steps:
Heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 8-10 minutes. Mix in the garlic, thyme and flour and cook until the flour is lightly browned, about 2-3 minutes. Slowly stir in the broth, deglazing the pan as you go, add the milk and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-12 minutes. Add the ham and corn, cook until heated and season with salt and pepper.
Time 40m Yield 4 servings Number Of Ingredients 11 Steps:
Slice the corn kernels off the cob and reserve the cobs. Heat 4 tablespoons butter in a large pot over high heat. Add the thyme, onion, celery, garlic, 1 teaspoon salt and all but 1/2 cup each corn kernels and ham; cook 1 minute. Add the potatoes, corn cobs and 5 cups water. Cover and cook until the potatoes are very tender, 20 to 25 minutes. Meanwhile, heat the remaining 1 tablespoon butter in a skillet over medium-high heat. Add the reserved corn kernels and ham and cook until the ham is browned, about 6 minutes. Add the scallions and cook until softened, about 1 minute. Remove the corn cobs from the soup and discard. Stir in the heavy cream and cook until heated through, about 1 minute. Ladle the soup into bowls and top with the corn-ham mixture.
Time 1h Yield 8 Number Of Ingredients 14 Steps:
Heat olive oil in a large pot over medium heat; cook and stir onion until translucent, 5 to 10 minutes. Add potatoes and ham to onion; cook and stir until ham is heated through, about 5 minutes. Mix whipping cream, creamed corn, frozen corn kernels, milk, water, chicken bouillon, garlic powder, onion powder, and ground ginger into onion-potato mixture; cook over medium-high heat until potatoes are softened, 30 to 45 minutes. Season soup with salt and pepper.
Time 45m Yield 10-12 servings (3 quarts). Number Of Ingredients 14 Steps:
In a large saucepan, cook bacon until crisp. Remove bacon to paper towel to drain, reserving 1/4 cup drippings in pan. Saute the onion, celery and green pepper in drippings for 5 minutes. Add potatoes and broth. Reduce heat; cover and simmer for 10 minutes. , Place 1/2 cup milk and 2 cups corn in a blender; cover and process until pureed. Pour into saucepan. Add ham and remaining corn; simmer for 10 minutes or until vegetables are tender. Stir in the butter, parsley, salt, pepper, pepper sauce if desired and remaining milk; heat through. Garnish with bacon.
Time 55m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Saute onions in the butter, Add ham, soup, milk, potatoes, salt and pepper. Simmer on medium to low heat for 20 minutes. (if too thick, add a little more milk). Add cream corn and cayenne pepper. simmer on low for 20. You want to stir every few minutes or so throughout the process. I serve w/ crusty bread.
Time 30m Yield 6-8 cups, 4-6 serving(s) Number Of Ingredients 13 Steps:
melt about 1 tablespoon of butter in a pan (real butter is sooo much better than margarine, trust me on this). add in about a teaspoon of onion flakes to rehydrate and soften. when the butter gets a bit brown add 2 tablespoons of flour. whisk together until you have “cooked” the flour (about 30 seconds). add 2 cups of milk and whisk until smooth. add a cup of chicken broth. I actually used chicken bouillon because that is what I had. add one heaping tablespoon of greek sour cream (see notes about using regular sour cream instead). Add 2 nuggets of chopped frozen spinach. let simmer on low while you prepare the rest of the ingredients. add a couple shakes of garlic powder. I put in A LOT of black pepper but do it to your taste. Add dill to taste as well, I used dry because that is what I had, but fresh would be super good. Chop up about 2 cups of ham into bite sized pieces. open the corn and drain. peel one big left over baked potato and chop into bite sized pieces. Add all the ham, potato and corn. Taste and add extra dill, pepper if desired. I added another tablespoon of sour cream because I thought it would taste good. Let simmer until all the ingredients are hot and the spinach is dispersed throughout. and eat!
Time 35m Yield 6 Number Of Ingredients 12 Steps:
Heat bacon drippings in 6-quart Dutch oven or stockpot over medium heat. Cook and stir ham in hot bacon drippings until slightly browned, about 5 minutes. Add chicken and potatoes to the pot; cook and stir until the potatoes soften slightly, about 5 minutes. Season the ham mixture with thyme, marjoram, onion powder, and garlic powder. Pour cans of whole kernel corn, cream-style corn, and chicken broth into the pot. Stir milk into the mixture. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are completely tender, about 10 minutes.
Time 25m Yield 8 servings. Number Of Ingredients 11 Steps:
In a large saucepan, saute garlic in oil for 1 minute. Add broth, corn, sweet potatoes, red pepper and thyme. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Stir in ham and onions. Remove from the heat. , In a bowl, combine cornstarch and yogurt until smooth. Gradually add to soup. Return to heat. Bring to a boil; cook and stir for 2 minutes or until thickened.
