SUMMER CORN SOUP WITH COTTAGE HAM

Ingredients

·         8 OZ Queen City Sausage Smoked Cottage Butt (Ham)

·         2 Cans of sweet corn

·         32 OZ Low sodium chicken broth

·         8 OZ Yukon gold potatoes, peeled or unpeeled.  Cut into cubes

·         1 Stalk celery.  Chopped

·         2 TBS Unsalted butter

·         1 TSP Kosher salt

·         1/8 TSP Cayenne pepper

·         ¾ Cup Plain fat free Greek yogurt, for garnish

·         1 Large tomato for garnish

·         1 TBL Parsley for garnish

·         3 Cloves of garlic.  minced

Directions

1.       Large saucepan, medium-low heat, melt the butter.  Add corn, potatoes, celery, and garlic.  Cook and stir occasionally.  Let the vegetables soften.  Takes about 5 minutes

2.       Stir in broth, salt and cayenne.  Bring to a boil.  Reduce heat to low to simmer uncovered for 20 minutes to further soften vegetables

3.       Remove from heat.  Puree the soup in a pot with an immersion blender until just about smooth for texture

4.       Set out up to 6 bowls and divide soup.  Garnish each bowl 2 OZ yogurt, 3 TBS tomatos, 1 TSP parsley

5.       Top with cottage ham

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