Ingredients
- 3 1/2 cups diced (skin on) red potatoes, about 1/2” cubes
- 1/3 cup finely chopped onion
- 2 cups diced cooked ham, about 1/2” cubes
- 2 cups corn kernels, fresh or frozen
- 3 1/4 cups chicken stock
- 1 – 1 1/2 teaspoon kosher salt
- 1 – 1 1/2 teaspoon black pepper
- 4 tablespoon butter
- 7 tablespoon flour , divided
- 2 cups plus 2 tablespoon half and half
- 1/3 cup green onions, chopped whites and greens
- 1 cup shredded cheddar plus additional for garnish
- Crispy bacon for garnish
Instructions
- Combine the potatoes, onion, ham, corn and chicken stock in a large pot.
- Bring to just to a boil, then cook over medium heat until potatoes are tender, about 10 to 13 minutes.
- In a separate saucepan, melt butter over medium-low heat.
- Whisk in 4 tablespoon of flour and cook, stirring constantly for 1 minute.
- Slowly whisk in half and half so that lumps don’t form and until 2 cups of half and half has been added.
- Continue whisking over medium-low heat until thick, 4 to 5 minutes.
- Stir the half and half mixture into the stockpot along with 1 cup of cheese and green onions, and cook soup until heated through.
- In a small bowl add the remaining half and half and 2 tablespoon flour and whisk to combine (no lumps).
- Pour that mixture into the soup to make it extra thick.
- Add in the 1 teaspoon salt and 1 1/2 teaspoon pepper and stir gently.
- Taste and add the remaining salt if necessary.
- Serve and garnish with cheddar cheese, green onions and bacon.
