This is a tasty take on watermelon and a terrific fruit snack for hot summer days. takes no time to prepare and is quite cooling. Fantastic for unexpected visitors.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 cups peeled and cubed Yukon Gold potatoes
- 1 ¾ cups chicken broth
- ½ cup sliced carrots
- 1 teaspoon minced garlic
- 1 teaspoon salt
- ¾ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 2 cups frozen corn
- 1 ½ cups cubed fully cooked ham
- ¼ cup butter
- ¼ cup cornstarch
- 2 cups milk
- 2 cups shredded sharp Cheddar cheese
Instructions
- 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.
- 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
| Calories | 465 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 87 mg |
| Dietary Fiber | 3 g |
| Protein | 22 g |
| Saturated Fat | 16 g |
| Sodium | 1495 mg |
| Sugars | 7 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
Really quick and VERY hearty and tasty! My husband loved it!
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!