A family favorite. This was so quick and easy, great for a weeknight.

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine potatoes, broth, carrots, and garlic in a large pot and bring to a boil, about 5 minutes. Stir in salt, garlic powder, and black pepper. Reduce heat, cover, and simmer until potatoes and carrots are tender, 8 to 10 minutes. Add corn and ham. Reduce heat to lowest setting.

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  • While soup simmers, melt butter in a saucepan and whisk in cornstarch. Add milk and whisk to combine. Cook and stir until thickened and bubbly, 3 to 5 minutes. Add Cheddar cheese and stir until melted, about 2 minutes. Pour mixture into the pot with the soup. Cook over medium heat, stirring occasionally, until heated through, about 2 minutes more, or until ready to serve.

Nutrition Facts

465 calories; protein 21.7g; carbohydrates 31.7g; fat 28.7g; cholesterol 87.1mg; sodium 1494.9mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/19/2019
Really quick and VERY hearty and tasty! My husband loved it! Read More
(1)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/12/2018
This was excellent! I thought for sure I would end up saying it needed some herbs but it was perfect as written. I did make two small changes based off of what I had on hand. I used russet potatoes instead of yukon and frozen peas instead of frozen corn. Peas work great too so when I make this again I'll use 1 cup of peas and 1 cup of corn for an even more colorful bowl. Thanks for the super simple flavorful soup! Read More
(2)
Rating: 5 stars
11/19/2019
Really quick and VERY hearty and tasty! My husband loved it! Read More
(1)
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