Here’s a quick and easy soup that really hits the spot on a cold winter night (and yes, we do occasionally have those in Arizona). I like to serve it with a salad and homemade bread.
—AUDREY THIBODEAU GILBERT, AZ
START TO FINISH: 30 MIN. • MAKES: 7 SERVINGS
2 cans (14 1/2 ounces each) chicken broth
2 cups fresh or frozen corn
1 cup half-and-half cream
1/3 cup chopped onion
1/3 cup chopped sweet red pepper
1/4 cup plus 3 tablespoons all-purpose flour
1/2 cup cold water
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup diced fully cooked ham
Snipped fresh dill, optional
1. Combine the broth, corn, cream, onion and red pepper in a large saucepan. Bring to a boil. Combine the flour, water, salt and pepper until smooth; gradually stir into pan. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in ham.
2. Reduce heat; cover and simmer 10-15 minutes or until vegetables are tender. Garnish servings with dill if desired.
TOP TIP
Add a little eye appeal to soups with some simple garnishes. Depending on the type of soup, add croutons, chopped fresh herbs, a sprinkle of nuts, sliced green onions, slivers of fresh vegetables, shredded cheese, a dollop of sour cream or some crumbled bacon.