Number of servings :
Cooking time: 30 minutes
Type of meal : | Soups | Soups
Special diet :
4 medium-size fresh ears of corn or 500 mL (2 cups) frozen whole kernel corn
425 mL (1 3/4 cups) low-sodium chicken broth
1 large yellow onion, chopped
1 medium-size potato or parsnip, peeled and cubed (250 mL/1 cup)
250 mL (1 cup) chopped sweet green, red, and/or yellow pepper
15 mL (1 tbsp) minced fresh marjoram or
5 mL (1 tsp) dried marjoram leaves
1 mL (1/4 tsp) each salt and white or black pepper
125 mL (1/2 cup) low-fat (1% milkfat) milk
45 mL (3 tbsp) all-purpose flour
250 mL (1 cup) bite-size pieces cooked low-sodium ham
Cut kernels off fresh corn; measure 500 mL (2 cups) corn. In a large saucepan, combine corn, broth, onion, potato, green pepper, marjoram, salt, and white pepper. Bring to a boil. Lower the heat and simmer, covered, for 10 minutes or until potato is almost tender, stirring occasionally.
In a small bowl, whisk together the milk and flour. Stir into corn mixture. Cook, stirring constantly, for 2 minutes or until thickened and bubbly. Stir in ham. Cook for 2 minutes more or until heated through.
Makes 4 main-dish servings.
Imported on 2011-01-20 16:41:26 — Original ID:184