Ingredients

The following ingredients have 10 Servings
  • 2 tablespoons butter
  • 1/2 small yellow onion (diced, about 3/4 cup)
  • 3/4 teaspoon garlic (minced, about 3 cloves)
  • 2 tablespoons flour
  • 4 cups chicken broth (or vegetable broth)
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 3/4 teaspoon paprika
  • 1 lb gold potatoes (peeled and diced into 1/2" inch cubes)
  • 32 oz corn (frozen or canned (I used frozen). Drain the corn if using canned)
  • 1 cup heavy cream (can sub half and half for less fat. See notes)
  • 1 lb ham (diced into 1/2" cubes. See notes)

Instruction

  • In a large pot set over medium heat melt the butter. Once melted stir in the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more. 
  • Stir in the flour and cook for 2 minutes. The mixture will be pasty and thick.
  • Pour the chicken broth into the pot all while stirring constantly. Add the salt, pepper, and paprika and potatoes. Bring the mixture to a boil, then reduce to a simmer and simmer (uncovered) for 8-10 minutes. 
  • Add in the corn and cook for 10 minutes or until corn is heated through and the potatoes are fork tender. 
  • Using an immersion blender blend the soup to your desired consistency. I like to keep some corn and potato chunks. If you don’t have an immersion blender you can transfer some of the soup to a blender. 
  • Add the heavy cream and ham and cook over medium heat for 5-8 minutes or until the ham is warmed through.