Why yes, this was just about half gone (and it was my second bowl!) before I took a picture,
I just had a baby 4 weeks ago. Therefore, I am no longer throwing up (wahoo), but I am interrupted every two to three hours to feed my offspring. Which means I cannot make intricate, time-consuming, or picky recipes. Because I never know when the baby's wail will pull me away from my culinary adventures.
This recipe, therefore is perfect! It's deliciously creamy, easy, and oh-so-yummy on a cold winter evening. It used up some leftover ham (even better!) and potatoes. And EVERYONE in my family who has teeth ate it--most of them willingly. Even my son who was the unwilling participant in "eat your dinner with a smile" eventually ate it all and asked for more.
Ingredients:
2 T olive oil
1 onion, chopped
1 t. garlic powder
1-2 cups of diced ham (I used leftovers)
4 c of water
2 T salt
5 medium russet potatoes, peeled and cubed
2 cans of corn, drained (frozen would work)
2 c. milk (or half and half or cream)
Salt and Pepper to taste
Shredded cheese for topping
Saute onion in oil until translucent. Add garlic powder and ham, and saute for about a minute more. Add water, salt, cubed potatoes, and corn. Bring to a simmer. Let simmer until potatoes are tender (20-30 minutes). Add milk. Season with salt and pepper as desired. Serve with shredded cheese on top. Devour.
This makes a lot of soup. It fed 2 hungry kids, and 2 adults each had two bowlfuls. There was enough left over for 3 lunch-sized portions. (Which were delicious). I would say that would probably be 8 normal adult servings.
Changes I might make next time: I would like to add more veggies to this. I will probably saute some diced carrots in the oil with the onions next time, and possibly add frozen peas to the soup when I add the corn. Or maybe some chopped broccoli. It definitely needs some green.
