Sunday, September 8, 2013



An easy soup for the first cool days of autumn.  The combination of corn and lima beans is an American classic.

1 medium onion, chopped
1 Tablespoon cooking oil
1 carrot, shredded
6 oz. ham, diced
2 cups chicken stock
14.75 oz. can cream-style corn
15 oz.  can lima beans
14.50 oz. can diced tomatoes
16 oz. pkg frozen corn
4 oz. quick-melting cheese such as Velveeta

In a 3 quart kettle, sauté onion in cooking oil until softened.
Add shredded carrot and diced ham and continue heating all.
Add chicken stock and cream-style corn, and stir all together.
Rinse lima beans and diced tomatoes in a colander and add to mixture in kettle.
Add frozen corn and heat all just to boiling, stirring often.
Lower heat to a simmer, and gently stir in cheese until melted.
Season to taste with salt and pepper before serving.

About 8 servings


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