Ingredients
- 4 russet or Yukon gold potatoes, peeled and diced
- 1 can corn, drained 1/2 carrot, peeled and diced
- 1 medium onion, chopped
- 2 cans chicken broth plus about 1/2 cup water
- 1 cup half and half, or 1/2 cup heavy cream and 1/2 cup milk
- 3 tbsp all purpose flour
- 1/4 cup shredded cheddar
- 1 cup diced ham
- 1/4 cup chopped parsley
- 1 tbsp oil
- 1/2 tsp salt, plus more to taste
- pepper to taste
- Cook the diced onion in the oil until soft and golden. Add carrot and cook for another minute.
- Add broth, diced potatoes, 1/2 tsp salt. Bring to a boil, then lower to simmer and cook about 20 minutes until potatoes are soft.
- Add corn and heavy cream (or 1/2 cup of half and half). Whisk the 3 tbsp flour into the remaining 1/2 cup half and half (or the milk) until completely mixed in without lumps, then add to the soup mixture. Stir and cook until thickened.
- Add ham and shredded cheese, cook until cheese is melted.
- Add parsley last. Adjust salt and add pepper to taste. Serve with more shredded cheese on top if desired.
