Creamy Corn and Ham Soup
Our dietitians' favouriteA smooth, easy-cooking everyday soup that will delight family and foodies alike.
- Prep: 20 min
- Cooking: 30 min
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
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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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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 % |
