Corn Soup With Potatoes And Smoked Ham Recipes

Steps:

• Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
• In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
• Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Steps:

• Place the first 8 ingredients in a 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until potatoes are tender., In a small bowl, mix cornstarch and milk until smooth; stir into soup. Cook, covered, on high 20-30 minutes or until thickened, stirring occasionally. Add cheese, sour cream and parsley. Stir until cheese is melted.

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.

Steps:

• Melt lard in heavy large pot over high heat. Add ham steak, onion, both bell peppers, and garlic; sauté until vegetables are tender, about 10 minutes. Add corn and stir 5 minutes. Add ham hock and potato, then 5 cups water; bring to boil. Reduce heat to medium-low; simmer partially covered 1 hour. Remove ham hock. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat before serving.)

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.

Steps:

• Melt butter in a stockpot over medium heat until golden brown. Stir in carrot, celery, onion, ham, and garlic; cook and stir for 5-6 minutes, until the vegetables soften and the onions are translucent.
• Stir in flour; cook for about 3 minutes. Stir in chicken broth, 1 cup at a time. Add water and stir to combine. Turn the heat to high and bring to a simmer. Simmer on medium-low for 15 minutes, stirring occasionally.
• Taste the soup for salt and add more if necessary. Stir in potatoes; cook for 15 minutes, until potatoes are tender. Skim fat if desired.
• With a potato masher, mash the soup a few times, leaving plenty of whole chunks of potato. Season with salt and pepper to taste, add cayenne if desired, and add cream. Stir to combine and heat through. Garnish with fresh chives.