Back in 2009 I think it was, I taught in St. Louis and stayed with a fellow quilter, Darlene. She served the most wonderful soup and she shared her recipe. I asked if it was ok if I put it on the blog and at that time, I was maintaining a separate recipe blog. I put it there. I also had a printed copy of the recipe but several months ago, a friend was over and I gave it to her because I knew it was also on the internet. We ate lunch out today so I hadn’t planned to fix dinner but it’s cold and damp and cloudy and I began thinking about this soup. I looked in my recipe files here at Patchwork Times and it wasn’t there and that’s when I realized it was on the other website and it’s gone! I called my friend and she’s out of town and the printed recipe is at her house. That’s not helping! 🙁
Thank goodness for the “Way Back Machine” because I was able to pull it up and this is what we’re having for dinner tonight. I cooked a ham this week so I have plenty of leftover ham and everything else is sitting right in my pantry or fridge. Vince will be happy when he hears what we’re having for dinner . . especially since he thought he wasn’t getting any dinner! 🙂
Thanks Darlene for one of my favorite soup recipes.
1 cup onions, diced
1 cup celery, diced
1/4 cup butter
2 T. flour
2 cups water
3 cups potatoes, diced and cooked
1 – 17 oz. can whole kernel corn, drained
1/8 tsp. ginger
salt & pepper to taste
2 bay leaves
2 cups ham, diced
1-1/2 cups evaporated milk
8 oz. cream cheese
For the ginger, I don’t always have fresh ginger around and I like it so much better than powdered ginger. This is what I use. I can keep it in the fridge much longer than fresh ginger would keep.
I know . . the one on the left is cilantro and not ginger but they do have ginger, I’m just out of it. It’s Pop & Cook and I love having these little cubes in the freezer.
In the tube is Gourmet Garden and I keep many of their tubes in the fridge. You can often find discount coupons online for Gourmet Garden herbs.
Saute onions and celery in butter. Sprinkle the flour over the onions and celery and stir til the flour barely begins to turn beige. Add the water (which can be water from the potatoes, or liquid from the corn). Stir until the water/flour is blended. Add corn, bay leaves, ginger, salt, pepper and ham. Stir in milk and cream cheese. Heat until cream cheese is melted. Add the potatoes and cook til they’re warm. Sometimes if it’s a little thick, I’ll add a bit of milk – 2%, whole milk . . whatever is in the fridge.
I dice the potato before cooking and cook until just tender – do not overcook.
Sometimes I add more corn than is called for.
Do not over salt as the ham adds saltiness.
Keeps well for several days in the fridge or can be frozen.
Serves 6 – 10 depending on serving size. (This only serves 6 – 10 if they aren’t very hungry! When Chad was home, he would eat half of this in one sitting!)
My Note: This will scorch if you cook it too high and on my gas stove, low is just about too high.