Combine the potatoes, celery, onion, corn, carrots, ham and water in a
Bring to a boil, then cook over medium heat until potatoes are tender,
about 10 to 15 minutes.
Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat.
Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute.
Slowly stir in milk as not to allow lumps to form until all of the milk has been added.
Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through.
Serve immediately and enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (169g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 110 (43%)|
|Amt Per Serving||% DV|
|Total Fat 12.2g||16 %|
|Saturated Fat 7.3g||37 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 35.2mg||11 %|
|Sodium 372.2mg||13 %|
|Potassium 515.1mg||14 %|
|Total Carbohydrate 28.7g||8 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 25.6g|
|Protein 8.8g||13 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 253
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