CHRIS CHAMBERLAIN / AUTHOR, “THE SOUTHERN FOODIE’S GUIDE TO THE PIG”
1 cup finely chopped onion
1⁄4 cup (1⁄2 stick) butter
1⁄4 cup all-purpose flour
8 cups canned chicken broth
3 medium red potatoes, peeled and diced
1 teaspoon black pepper
3 cups cubed, cooked ham
4 cups frozen whole kernel corn, thawed
2 (14.75-ounce) cans creamed corn
1 (12-ounce) can evaporated milk
1⁄2 teaspoon salt
DIRECTIONS:
Sauté the onion in the butter in a large saucepan over medium heat until tender. Whisk in the flour and cook for 2 minutes, stirring constantly. Continue to stir and add the chicken broth, potatoes, and black pepper. Simmer for 30 minutes or until the potatoes are tender, stirring occasionally. Add the ham, whole kernel corn, and creamed corn. Simmer for 10 minutes. Stir in the evaporated milk and salt. Heat but do not let boil. Serve immediately.
Makes 10 – 12 servings.
