How to make it

  • 1. Melt butter in a large saucepan over medium heat. Add the onion and garlic and sauté for 5 minutes until translucent. Don’t let the onion brown.
  • 2. Add the flour and whisk until mixed through. Pour 1 cup of milk in and whisk until it starts to thicken (around 1½ minutes), then pour the remaining cup of milk in. Whisk until it thickens - around 1 to 1½ minutes. Then add the chicken stock, and 1 cup of water and whisk until combined.
  • 3. Increase heat to medium high and add the potatoes into the soup. Cook for 10 to 12 minutes, 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 ½ cup of water if the soup gets too thick.
  • 4. While the soup is cooking, sauté the ham in some butter until just brown and set aside.
  • 5. When the potato has about 7 minutes of cooking to go, add the corn. Stir often to keep the soup from sticking.
  • 6. 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 most of the ham.
  • 7. 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.
  • 8. Serve, garnished with remaining thyme and ham.
  • A nice green salad and some crusty bread and dinner is served.

Reviews & Comments 1

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  • MikeyfromAR 4 years ago
    We grow some of the sweetest, tender sweet corn in the U.S. in my little valley. Knowing a few of the growers my buddy and I always pick two or three pick up truck loads to put up and freeze every year (free)! This is a banner recipe.... never gave it a thought!
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