It is just cool enough today to turn on the heat for a bit to warm up the house, and to get out the soup pot for the first soup of the season. We are having this with a side of the wonderful pretzel bread I posted.
- 3 tablespoons butter
- 1/2 onion, diced
- 3 carrots, diced
- 3 stalks celery, diced
- 1 clove garlic, chopped
- 1 teaspoon thyme
- 1/4 cup flour
- 2 cups chicken broth
- 2 cups half and half
- 1 pound potatoes, diced small
- 8 ounces ham, diced
- 1 cup corn
- 1 can creamed corn
- Melt butter in a large soup pan. Add onion, garlic, celery, and carrots. Saute for about 6 minutes. Add flour and thyme. Stir in chicken broth, ham, half and half, potatoes, creamed corn and other corn. Bring to a boil. Reduce to simmer and cook until potatoes are tender.
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