1 1/4 sticks butter
1 small onion, minced small
3 cloves garlic, minced small
1 large carrot, diced small
tbsp chopped chives (optional)
1 stalk celery, diced small
1/2 teaspoon thyme, chopped
1/4 cup self rising flour
1 large 32 oz chicken broth +2 cups more of water or broth if needed
1 can evaporated milk
8 cups (1 quart) potatoes, peeled & diced small
2 cups brown sugar ham, diced
1 can yellow corn
a good amount of black pepper
a little salt – not much as usual ham is salted
shredded cheddar cheese
Have all your stuff ready and chopped up .. first 1/4 cup just size of egg) of real butter add the onions, garlic, carrots and celery, stir into butter and cook over medium high heat
add in black pepper and thyme add in flour stir in with butter, browning your flour
Pour in your chicken broth, add the milk and potatoes, and a stick of butter.
bring to a boil,
add in chopped ham and can of corn.
reduce the heat and simmer until the potatoes are tender, stirring frequently
add shredded cheddar cheese to piping hot soup when serving.
