This is one of those cold-weather soups that children love as well as adults. Serve with cornbread sticks.
1 cup diced ham
2 Tbs. Butter
1 red onion, chopped finely
2 Tbs. All-purpose flour
4 cups chicken stock
3 medium Yukon gold potatoes, cut into one-inch dice
1 medium tomato, chopped finely
1 cup heavy cream
3 cups frozen corn kernels (Or cut kernels off three fresh cobs)
1 cup cooked chicken breast, torn
Salt and pepper to taste
¼ cup fresh parsley, minced
Place ham and butter in large soup pot and lightly sauté over medium heat, three minutes. Add onion and cook until onions are just starting to brown. Add flour and stir one minute over low heat, being careful not to burn the mixture. Pour in the stock and potatoes. Cook over medium heat for fifteen minutes, until the potatoes are tender. Stir in tomato, cream, corn and chicken breast. Adjust salt and pepper to taste. Cook on medium low heat for fifteen minutes. Add parsley, stir through, and serve. Makes 6 servings.
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