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Enjoy this recipe from Welcome Autumn.
Submitted by: Bethi Hendrickson from Danville, PA
1 russet potato, peeled and diced
2 10-3/4 oz. cans cream of sweet corn soup
15-1/4 oz. can corn, drained
1 c. cooked ham, shredded
1 c. milk
1 c. regular or fat-free half-and-half
1 T. ham soup base
Garnish: 1/2 c. shredded Cheddar cheese
In a saucepan, cover potato with water. Cook over medium-high heat until fork-tender; drain. Meanwhile, in a stockpot or Dutch oven, combine remaining ingredients except garnish; mix well. Cook over low heat until heated through. Add cooked potato and heat through, about 5 minutes. Serve in soup bowls, topped with a few pinches of cheese. Makes 8 servings. | |
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In a saucepan, cover potato with water. Cook over medium-high heat until fork-tender; drain. Meanwhile, in a stockpot or Dutch oven, combine remaining ingredients except garnish; mix well. Cook over low heat until heated through. Add cooked potato and heat through, about 5 minutes. Serve in soup bowls, topped with a few pinches of cheese. Makes 8 servings. |
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