Creamy Corn and Ham Soup

A smooth, easy-cooking everyday soup that will delight family and foodies alike.

  • Prep: 20 min
  • Cooking: 30 min
Yields 6 servings
creamy corn and ham soup

Ingredients

  • Soup
  • 1 tbsp (15 mL) butter
  • 6 cups (1.5 L) fresh corn nibblets or 26 oz (750 g) defrosted frozen corn niblets
  • 1 onion chopped
  • 3 cups (750 mL) Milk
  • Topping
  • 1 tbsp (15 mL) butter
  • 1 cup (250 mL) cooked ham diced small
  • 1 red bell pepper diced small
  • 1/4 cup (60 mL) fresh chives chopped
  • Salt and pepper to taste

Preparation

Soup:

In a saucepan, melt butter over medium-high heat. Sauté the corn and onion for 5 minutes, stirring. Add milk, season with salt and pepper and bring to a boil. Reduce heat to medium-low, cover and simmer 12 minutes.

With a slotted spoon, strain out 1 cup (250 mL) of niblets and set aside. Purée the remaining soup using a hand blender and strain. Adjust seasoning.

Topping:

In skillet, heat butter over medium heat. Add ham and red pepper and cook 5 minutes. Add the reserved corn and chives. Divide hot soup into bowls. Sprinkle topping and serve.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 246 Calories
Protein: 14 g
Carbohydrate: 35 g
Fat: 7 g
Fibre: 3.4 g
Sodium: 395

Top 5 Nutrients

 
(% DV*)
Calcium: 15 % / 168 mg
Vitamin C: 60 %
Vitamin B12: 37 %
Vitamin D: 35 %
Folate: 30 %