Creamy corn and ham soup
Votes: 2
Time: 50 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
This delicate and easy-to-make everyday cream soup will delight the whole family and gourmets alike.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 750 g canned corn, drained
- 750 ml of milk
- 1 cup ham, finely diced
- 2 tbsp (30 g) butter
- 1 onion, chopped
- 1 sweet red pepper, diced into small cubes
- 1/4 cup chopped fresh onion
- Salt and pepper to taste
We recommend
Recipes with similar ingredients: corn, ham, onions, sweet pepper, green onions, milk
Cooking the dish according to the recipe:
- Melt 1 tbsp (15 g) butter in a saucepan over medium heat, then sauté the corn kernels and onion for 5 minutes. Then add milk, salt, and pepper to taste, and bring to a boil. Reduce heat, cover, and simmer for 12 minutes.
- Using a slotted spoon, remove 1 cup of corn kernels from the mixture and transfer to a separate container. Puree the remaining mixture with an immersion blender.
- Melt the remaining butter in a skillet over medium heat. Add the ham and red pepper and sauté for 5 minutes. Add the reserved corn kernels and green onions.
- Pour the soup into deep bowls, top with fried vegetables and ham, and serve.
Categories:
Similar recipes
