1 Stick butter
1 Qt Heavy Cream (1/2 & 1/2 is fine!)
Flour
1 t salt
2 t black pepper
1 t Cayenne Pepper
1 cup chopped onion
green onion
1/4 c finely chopped celery (4 stalks)
1-1 1/2 lb Diced Ham (salty ham)
2 cn chicken stock* (4 c homemade)
1 lb froxen corn
Melt butter, add onion and celery and saute. Add Flour 1 T at a time, (about 5 all together), stirring all the while to absorb all the fat. When no longer shiny, but dull, stir another minute. (this is a roux!) Add 1 Quart Cream, stir, stir, so it will not burn nor be lumpy, this will becom thich! Add Salt, black pepper. Add Corn, Stock , and Ham, stir till right consistancy. Add Cayenne pepper. Bring to boil , simmer 20 minutes. (or if making ahead, stop before bringing to boil, cool and refrigerate)Serve HOT with chopped green onions. Serve with bread and enjoy!
Gluten Free Recipes for Easter
5 weeks ago
1 comment:
Ok, so we made it again! We only make this soup a couple times a year, but again, we still just love this soup! It's a spin off from a friends recipe, and it gets better every time we eat it! This time I made it using left over Christmas ham! It was marvelous, and boy am I thankful we have left overs, Lunch will be fantastic! I always add more cayenne to my bowl, because the kids don't like as much kick as I do, so serve it with cayenne on the table! Simply put, Delicious!
Bon Appetite!
Post a Comment