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.