By Amy Deline, The Gourmand Mom
2 tablespoons olive oil
1 small onion, diced
2 teaspoons garlic, minced
2 15-ounce cans vegetable broth (about 3 1/2 cups)
2 cups ham, diced (approximately)
2-1/2 cups sweet corn kernels (fresh or frozen)
6-8 green onions, sliced
1 large baking potato, peeled and cut into 1/2-inch cubes
1 cup half and half
1/2 teaspoon paprika
Salt and pepper, to taste
Additional sliced green onions, for garnish
1. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic. Cook for a few minutes, until lightly golden and tender.
2. Sprinkle the flour over the onions and garlic. Stir to coat and cook for another minute or so. Whisk in the vegetable broth. Bring the mixture to a simmer and cook for about 3 minutes. (The broth should begin to thicken slightly.)
3. Add the ham, corn, green onions, potato, and half and half to the pan. Bring the soup to a boil. Boil, stirring frequently, for 10-15 minutes, until the potatoes are tender. Ideally they should just be beginning to break down (to add extra thickness to the soup) but not so mushy that they’re falling apart.
4. Season with the paprika and salt and pepper, to taste. Serve warm, garnished with additional sliced green onions.
