Serve this quick and easy cream corn soup for a weeknight supper.
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1 tablespoon Land O Lakes® Butter
1 1/2 cups cubed 1/2-inch cooked ham
1 small (1/2 cup) onion, finely chopped
1 rib (1/2 cup) celery, finely chopped
3 cups milk
1 (14-ounce) can chicken broth
1 (16-ounce) package frozen corn
1/2 teaspoon salt
1/4 teaspoon coarse ground pepper
1 cup instant mashed potato flakes
Melt butter in 4-quart saucepan until sizzling; add ham, onion and celery. Cook over medium heat, stirring occasionally, 3-4 minutes or until onion and celery are softened.
Add all remaining ingredients except potato flakes. Continue cooking, stirring occasionally, 12-14 minutes or until mixture comes to a full boil. Remove from heat; stir in potato flakes until mixture is slightly thickened.
Explore reviews fromour online community
This was simple. I did use canned corn instead and sausage instead of ham, but it was easy and quick and good. I will make it again.
My husband isn't much for soup, but he loved this. Way to go!!
This was VERY good. Perfect comfort food for a cold winter's night. I didn't change the recipe one bit, only added a couple of things of my own, which was basil and tarragon to give it some extra flavor. Can't wait to have another mug of it tonight with my pita sandwich.
Very good and VERY easy! An excellent mid-week supper!