Thursday, November 21, 2019

I have been making one soup a week lately!  This may be my favorite thus far and I think it is definitely my husband’s!  This is sweet but has a bit of a spicy kick to it.  I really think the creamed corn makes the soup. 

There is just something comforting about a pot of soup simmering on the stove when the weather turns chilly.  The leftovers are even better.

Over the last few weeks I have made chili, taco soup with ground turkey, zuppa toscana, and now this!  

You will need:

half an onion, diced, and sauteed in the soup pot in EVOO before adding anything else

2 cans creamed corn

1 can chicken broth

1 can Rotel, drained

1 can green chilies

1 can regular corn

8 red potatoes microwaved and softened and then diced and added to mix

a few dashes of cumin, garlic powder, and pepper

a package of diced ham 

1/2 cup of heavy cream (add this about 10 minutes before serving)

This photo was taken before adding the Rotel (last minute idea!) and the heavy cream.

Add all ingredients to the pot and bring to a boil then reduce heat and let simmer for about an hour.  Add cream about 10 minutes before time to eat.  

Serve with cornbread if desired.  I highly recommend this brand and I love all the Krusteaz mixes.  They can’t be beat!  

Where do you stand on soup as a meal?  What is your favorite?  Let me know if you try this!  I got my recipe online but added a subtracted a few things!  

Amy