Ingredients
8
8 servings
- •1 tablespoon olive oil, or as needed
- •1 onion, diced
- •3 red potatoes, quartered, or more to taste
- •½ cup cubed cooked ham, or to taste
- •3 cups heavy whipping cream
- •1 (15 ounce) can creamed corn
- •1 (12 ounce) package frozen corn kernels
- •1 cup 2% milk
- •½ cup water
- •1 cube chicken bouillon
- •1 teaspoon garlic powder
- •1 teaspoon onion powder
- •1 teaspoon ground ginger
- •salt and ground black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat; cook and stir onion until translucent, 5 to 10 minutes. Add potatoes and ham to onion; cook and stir until ham is heated through, about 5 minutes.
- Mix whipping cream, creamed corn, frozen corn kernels, milk, water, chicken bouillon, garlic powder, onion powder, and ground ginger into onion-potato mixture; cook over medium-high heat until potatoes are softened, 30 to 45 minutes. Season soup with salt and pepper.
Nutritional Facts
Per 8 servings
- Calories: 459
- Carbohydrate: 28g
- Fat: 38g
- Fiber: 2g
- Protein: 7g
- Sugar: 6g
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