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Chicagoland Ham celebrating 49 years. Same family, same great taste and quality!

Ham, Potato and Corn Soup

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Yield: 4-6

Ingredients

  • 1 ham bone
  • 4 cups diced potato
  • 1 onion, chopped
  • 1 can (1 pound) cream-style corn
  • 2 cups milk
  • 1/4 cup minced parsley
  • Salt and pepper
  • 4 sliced rye bread, diced
  • 1/4 cup ham-fat drippings or margarine

Instructions

  1. Break bone at joints and put in kettle with 6 cups water.
  2. Bring to boil, cover and simmer for 1 1/2 hours.
  3. Remove bone and trim off ham bits.
  4. Add to broth with potato and onion.
  5. Bring again to boil and cook until potato is tender.
  6. Add next 3 ingredients and salt and pepper to taste.
  7. Saute bread cubes in drippings until browned and crisp.
  8. Serve with soup.

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