4 small potatoes, scrubbed, diced ¼ inch (about 2 cups)
1 cup light cream (half and half)
1 (15 1/2 ounce) can corn, drained
2 cups diced ham (about 12 ounces)
1/2 pound medium cheddar cheese, grated ( 2 cups)
Ground pepper, to taste
Instructions
Cook bacon in a large heavy saucepan over moderate heat until crisp; remove and set aside.
Add onion to bacon fat and cook, stirring until onion is softened. Add flour and stir to blend. Stir in broth and bring to a boil. Add potatoes and simmer, covered, stirring occasionally, until just tender, about 8-10 minutes.
Stir in cream, corn and ham. Add cheddar, stirring just until cheese melts (do not boil) and season generously with pepper.
Serving
Suggestions
1 bowl
Originally Submitted
12/29/2009
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