1lbgold potatoespeeled and diced into 1/2" inch cubes
32 ozcornfrozen or canned (I used frozen). Drain the corn if using canned
1cupheavy creamcan sub half and half for less fat. See notes
1lbhamdiced into 1/2" cubes. See notes
Instructions
In a large pot set over medium heat melt the butter. Once melted stir in the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
Stir in the flour and cook for 2 minutes. The mixture will be pasty and thick.
Pour the chicken broth into the pot all while stirring constantly. Add the salt, pepper, and paprika and potatoes. Bring the mixture to a boil, then reduce to a simmer and simmer (uncovered) for 8-10 minutes.
Add in the corn and cook for 10 minutes or until corn is heated through and the potatoes are fork tender.
Using an immersion blender blend the soup to your desired consistency. I like to keep some corn and potato chunks. If you don’t have an immersion blender you can transfer some of the soup to a blender.
Add the heavy cream and ham and cook over medium heat for 5-8 minutes or until the ham is warmed through.
Notes
Additions: Adding bacon pieces, green onions and/or chives on top of each serving of soup would be delicious garnishes!Emulsion Blender: If you don't have one, transfer some of the soup to a blender and pulse that a few times. I don't blend/emulsify the entire soup because I like having chunks of potato and corn still.Ingredients: Using heavy cream gives us a creamier consistency. You can use half and half or whole milk, but it won't be as creamy. I definitely recommend using the broth, because water won't carry as much flavor. Use any kind of corn: frozen, canned, fresh, or leftover. For the ham, don't use sandwich deli ham. It won't be as robust in the soup or as flavorful.