A family favorite. This was so quick and easy, great for a weeknight.
Ingredients
- 2 cups peeled and cubed Yukon Gold potatoes
- 1 ¾ cups chicken broth
- ½ cup sliced carrots
- 1 teaspoon minced garlic
- 1 teaspoon salt
- ¾ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 2 cups frozen corn
- 1 ½ cups cubed fully cooked ham
- ¼ cup butter
- ¼ cup cornstarch
- 2 cups milk
- 2 cups shredded sharp Cheddar cheese
Directions
Step 1
Combine potatoes, broth, carrots, and garlic in a large pot and bring to a boil, about 5 minutes. Stir in salt, garlic powder, and black pepper. Reduce heat, cover, and simmer until potatoes and carrots are tender, 8 to 10 minutes. Add corn and ham. Reduce heat to lowest setting.
Step 2
While soup simmers, melt butter in a saucepan and whisk in cornstarch. Add milk and whisk to combine. Cook and stir until thickened and bubbly, 3 to 5 minutes. Add Cheddar cheese and stir until melted, about 2 minutes. Pour mixture into the pot with the soup. Cook over medium heat, stirring occasionally, until heated through, about 2 minutes more, or until ready to serve.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 465 | |
% Daily Value * | |
Total Fat29g | 37% |
Saturated Fat16g | 81% |
Cholesterol87mg | 29% |
Sodium1495mg | 65% |
Total Carbohydrate32g | 12% |
Dietary Fiber3g | 9% |
Total Sugars7g | |
Protein22g | |
Vitamin C16mg | 82% |
Calcium379mg | 29% |
Iron1mg | 5% |
Potassium423mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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