Potato Corn Soup
4 C chicken broth
2 potatoes, peeled and cut into small cubes
1/2 C chopped onion
1/4 C (1/2 stick) butter
1/4 C all-purpose flour
1 C half-and-half
1 C frozen corn
1/4 C diced cooked ham
1/4 tsp salt
1/2 tsp black pepper
In a soup pot over high heat, combine chicken broth, potatoes, and onion; bring to a boil. Reduce heat to medium, cover, and cook ten to 12 minutes, or until potatoes are tender. Meanwhile, in a small saucepan over low heat, melt butter, whisk in flour until smooth. Whisk flour mixture into soup until thickened. Slowly stir in remaining ingredients, mixing well. Simmer five to ten minutes, or until heated through.