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5 from 1 vote

Potato, Ham, and Corn Soup

Servings: 10 servings


  • 2 tablespoons butter
  • 2 cloves garlic minced
  • 1 medium onion diced small
  • 1/4 cup all-purpose or brown rice flour
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 8 cups milk
  • 4 pounds yukon red, or russet potatoes, peeled and chopped into 3/4-inch pieces
  • 1 pound cooked ham chopped into 1/2-inch pieces
  • 24 ounces frozen corn
  • 1 teaspoon kosher salt adjust to taste
  • 1/2 teaspoon freshly ground black pepper adjust to taste


  • Melt the butter in a large pot over medium high heat, add the garlic and onion and saute until lightly browned, about 5 minutes. Sprinkle with flour, thyme, and oregano and stir to coat. Add the milk and cook while whisking for a minute or so.
  • Add the potatoes and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the potatoes are tender, about 15 minutes. Add the ham and corn and cook about 5 minutes longer until the ham and corn are warm. Add salt and pepper, taste, and adjust seasonings as needed. Enjoy!


If you don't happen to have an abundance of leftover ham, this soup will work nicely with pre-packaged diced ham or ham from the deli at any grocery store, just tell them you don't need it to be sliced.