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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.


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