Christmas & holiday recipe roundup!

Christmas season is in full swing and we wanted to highlight a few of our favorite holiday recipes. Christmas for me is about Christ, family and friends, giving and generosity and... food! Food always seems to play a part in creating memories, traditions and comfort. So, enjoy baking and giving away yummy treats, making memories over delicious meals, celebrating with friends at a party or giving your children something to get nostalgic about when they think back about Christmases of their childhood.

Happy holidays from all of us at Boy Cheese Sandwich!!!

• For Christmas morning:

Sausage Breakfast Casserole
German Pancakes
Apple Puff Pancakes
Amish Breakfast Casserole
Chile Casserole
Kathy's Coffee Cake
French Toast Casserole

• Christmas cookies and home-baked gifts:

Nana's Caramels
Chocolate-Dipped Pretzel Rods
Hot Fudge Sauce
Mom's Sugar Cookies
Waffle Brownies
Earthquake Cookies
Mint Brownies
Meltaways
Sand Art Brownies
Peanut Butter Bars
Easy Pretzel Turtles
Thin Mint Crackers

• Non-food gift:

Christmas Potpourri

• Christmas appetizers:

Cranberry Salsa
Wassail
Artichoke Dip

• Christmas salads:

Christmas Salad
Winter Fruit Salad with Lemon Poppyseed Dressing
Pear Salad

• Christmas desserts:

Gingerbread White Chocolate Blondies
Mom's French Pear Pie
Eggnog Cupcakes
Cranberry Bundt Cake with Warm Butter Sauce
Apple Torte with Lemon Sauce

• Meals for Christmas day, after presents -or- for Christmas Eve:)  Most are make-ahead, so you can just warm it up or bake it when family is around and hungry!

Three-Bean Christmas Chili
Classic Cheese Fondue
Chocolate Fondue (pictured below)
Homemade Chicken Noodle Soup
Ski Country Pasta
Mom's Minestrone Soup
Cranberry Chicken
Mimi's Cafe Corn Chowder with Ham
Mom's Lasagna

Curried Chicken and Wild Rice Chowder

This hearty soup will warm you and fill you up (and you don't even have to tell your family that it's lower in calories and fat!) The curry powder and nutmeg give this soup a unique flavor that we love! Recipe adapted from Eating Well...Living Thin(ner).

2 cups cooked & shredded chicken breast
1/2 cup wild rice
1 1/2 cups water
2 tablespoons olive oil
2 teaspoons butter
1 medium onion, diced
3 cloves garlic, minced
2 carrots, shredded
1 stalk celery, diced
1 small zucchini, diced
1/4 cup flour
4 cups low-sodium chicken broth
1 1/2 cups 2% milk (Skim would work…will be less rich, but will taste fine, if you’d rather)
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 bay leaf
1/2 teaspoon dried chives
1/2 teaspoon dried thyme
1/4 teaspoon sage
1/8 teaspoon freshly grated nutmeg
3/4 teaspoon yellow curry powder
2 teaspoon fresh, minced parsley

Cook & shred chicken breast and set aside.

Bring wild rice and water to a boil in a small saucepan. Reduce heat and simmer, covered, for 25 minutes or until tender. Drain if necessary. Set aside.

Add olive oil, butter, onion, and garlic to a large pot over medium heat. Cook for 15 minutes or until golden and soft, stirring occasionally. Add carrots, celery, and zucchini. Cook for 10 minutes. Stir in flour very well and cook for an additional minute. Add the cooked wild rice, chicken broth, milk, salt, black pepper, bay leaf, chives, thyme, sage, nutmeg, and curry powder.

Reduce heat to low and simmer for 25-30 minutes or until vegetables are tender and soup is thickened. Remove bay leaf. Stir in chicken and fresh parsley. Heat through. Makes approx eight 1-cup servings.

Per Serving: 173 Cal; 16.3 g Protein; 7 g Fat; 11.5 g Carb; 1.1 g Fiber; 4 g Sugar; 387 mg Sodium

Suzanne's Tortellini Soup

TORTELLINI SOUP

½ lb. Italian sausage, cooked

2 tsp. olive oil

½ c. chopped onion

2 cloves minced garlic

¼ c. chopped carrots

1-2 small zucchini, sliced

2 c. fresh spinach or 1 pkg. (10 oz.) frozen spinach

4 (14 oz each) cans chicken or vegetable broth

1 can diced tomatoes with juice

(or 1 can whole tomatoes, pureed)

1 ½ tsp. dried basil

1 Tb. sugar

1 (9 oz) pkg. Butoni 3-cheese tortellini

Grated Parmesan cheese

Sauté onion, garlic and carrots in olive oil in a stockpot. Add broth, tomatoes and basil. Bring to a boil, reduce heat and simmer 15 minutes. Add zucchini, spinach and tortellini and simmer for 7-9 minutes (according to pasta cooking directions). Add sausage. Serve with Parmesan cheese. Serves 8-10.

Chicken Corn Chowder with Sweet Potatoes

Maybe you can tell it's a favorite because we have so many Corn Chowder recipes here, but this one from The Sisters Cafe is a surprise because it has sweet potatoes and is thickened with corn muffin mix. The result is slightly sweet and definitely different!

3 cups 2% milk

1 (8.5 oz) box Jiffy corn muffin mix

2 Tbs. butter

1 onion, chopped fine

3 garlic cloves, minced

1/2 tsp. ground cumin

1/2 tsp. dried oregano

2 quarts (8 cups) chicken broth

2 raw chicken breasts, cut into 1/2" cubes

2 large sweet potatoes or yams, peeled and cut into 1/2" pieces

1 cup shredded Monterey Jack Cheese

3 cups frozen corn (not thawed)

1/2 cup chopped fresh parsley (or 2 Tbs. dried parsley)

salt and pepper, to taste

Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 1 minute. Add broth, chicken (raw) and sweet potatoes. Bring to boil, reduce heat, and simmer until chicken is cooked and sweet potatoes are just tender, about 8 minutes. Stir in milk and muffin mixture and simmer until soup thickens (can take up to 10 minutes although mine thickens immediately). Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper. Serves about 12.

Zupas Wisconsin Cauliflower Soup

My husband always gets this soup when we go to Zupas so when I saw this recipe I knew I had to try it. We really liked it. It is a lot healthier than I would've imagined too (no heavy cream). Trick your kids into eating veggies, just tell them its cheese soup :) 

2 tablespoons margarine or butter (1/4 stick)
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk (2% would probably be best but I use skim and it is fine)
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard
1 cup shredded cheddar cheese
1 cup pepper jack cheese

In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese. Serve on its own or along side your favorite sandwich. (pictured here with ham and cheese crescent rolls)

Healthy and Hearty Chicken Quinoa Stew

This is another recipe that I've been making for a few years and I can't believe I haven't posted it here yet. This yummy stew is from my friend Jenny from Picky Palate. It's my favorite of all her recipes. We love it!

2 Tablespoons extra virgin olive oil
1 large onion, chopped
5 stalks celery, chopped
4 large carrots, peeled and sliced
2 cups sweet pepper, chopped (I get the big bag from Costco, love them!)*
1 large zucchini, quartered and sliced (my kids like it better peeled first)
64 oz. (8 cups) chicken broth
1 (15 oz.) can diced tomatoes, undrained
5 medium Yukon Gold potatoes, peeled, scrubbed and cubed into 1 inch pieces
3 Cups cooked quinoa*

4 medium boneless skinless chicken breasts, cooked, shredded and lightly seasoned with salt and pepper

2 Tablespoons Dijon Mustard*
1 Tablespoon Hot Sauce, I used Cholula (optional)
Kosher Salt, fresh cracked black pepper and Lawry’s Garlic Salt with Parsley, to taste
1 1/2 Cups fresh parsley, chopped

1. Heat oil in a large pot over medium heat. Saute onion, celery, carrots, peppers and zucchini until softened, about 5 minutes. Stir in chicken broth and tomatoes and potatoes. Increase heat to high just until broth starts to boil. Reduce to medium high and cook potatoes for 10 minutes or until fork tender. Reduce heat to low and stir in quinoa, chicken, dijon mustard, hot sauce and season to taste w/ salt, pepper and Lawry’s. Stir in fresh parsley and simmer until ready to serve.

*Alli's NOTES: To cook quinoa, use 1 1/2 cups dry quinoa and 3 to 3 1/2 cups water. Cook in the microwave (10-12 minutes) or in a small saucepan (20 minutes) or until almost tender. Quinoa will continue to cook when you add it to the soup, so it's best to undercook it a little.

I only use 1 Tablespoon Dijon mustard and it seems like plenty. In a pinch, I've also used bell pepper in place of the sweet peppers.

The recipe says 8-10 servings, but it makes 12-15 when I've made this.

Lentil Barley Soup

I found this soup recipe at eatingwelllivingthin. *It's a vegetarian dish, but I added diced ham because I had some leftover after making my Mom's Ham & Noodle Casserole. It's full of veggies and good-for-you lentils and barley. Even my kids liked it! Pictured here with oyster soup crackers.

2 tablespoons olive oil
1 large onion, chopped
1 garlic clove, minced
2 celery ribs, diced
2 carrots, diced
6 cups low-sodium vegetable broth (or chicken or beef)
1 (28 oz.) can diced tomatoes, undrained
3/4 cup dry lentils
2/3 cup pearl barley
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon black pepper
Salt to taste

2 cups diced ham (optional)*

In a stock pot, heat oil over medium-low heat . Sauté onion, garlic, celery, and carrots in oil until onion is tender. Add broth, tomatoes, lentils, barley, oregano, rosemary, pepper, and salt. Bring to a boil over medium-high heat.

Reduce heat to low and simmer, covered for one hour or until lentils and barley are tender, stirring occasionally. Add 1/4 cup water or broth if soup gets too thick before the barley and lentils are soft. Makes approx. TEN 1-cup servings.

(Without ham added) Per serving: Calories 151; Protein 8 g; Fat 4 g; Carbs 13 g; Sugar 2 g; Sodium 355 mg

Homemade Chicken Noodle Soup

This is another recipe I'm re-posting with a better picture. It's an incredible recipe, so I hope you'll try it! My friend Karen brought me this soup after I had a baby 8 years ago and it's still one of our favorite comfort foods! Recipe from Karen Edwards. Pictured with Whole Wheat Dinner Muffins...

1 (11 oz. pkg.) frozen egg noodles (I ♥ Grandma's brand) 

2 chicken breasts

6 cups water

2 chicken bouillon cubes (or 2 tsp. chicken bouillon granules)

2-3 ribs celery, chopped

1 medium onion, chopped

2-3 carrots, peeled and sliced

1 can condensed Cream of Chicken soup

3/4 tsp. dried basil

black pepper, to taste

1 cup frozen peas (optional)

Follow package directions to defrost frozen noodles. Set aside.

Place chicken in a stockpot and barely cover with water. I add a bit of dried onion for flavor. Cover and boil 15 minutes, or until cooked through. Drain and shred chicken and set aside.

Meanwhile, place 6 cups water and bouillon, chopped celery and onion and sliced carrots in a large pot. Boil for 15 minutes. Add defrosted noodles, taking care to separate noodles as you add them to the pot. Add shredded chicken, Cream of Chicken soup, basil & pepper. Return to a boil & cook for 20 minutes, or until noodles are soft. Add frozen peas during the last 5 minutes, if desired. Can add a bit more water if too thick. Garnish with basil or parsley. Serves 8.

Cheddar Ham Soup

My 8 year old son had to plan and prepare a meal for his Boy Scout requirements and he chose this soup to make tonight. I was proud of him for doing it all (except for chopping the onions!) It's a substantial soup that's perfect for a cold day. Recipe from Taste of Home magazine.

2 cups diced peeled potatoes
2 cups water
1/2 cup sliced carrot
1/4 cup chopped onion
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups milk
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
2 cups (8 ounces) shredded cheddar cheese
1-1/2 cups cubed fully cooked ham
1 cup frozen peas, thawed (optional)

In a large saucepan, combine the potatoes, water, carrot and onion. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Stir into undrained potato mixture. Add ham and peas, if desired; heat through. Yield: 5-7 servings.

French Beef Stew

Rejoice! It's almost Fall and with cooler weather, I want to make soup and homemade breads. This hearty stew has a little kick to it that we really liked. Pictured with Whole Wheat Dinner Muffins.  Recipe adapted from allrecipes.com

1 1/2 pounds cubed beef stew meat
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 (14.5 ounce) cans Italian-style diced tomatoes, undrained 1 (14 ounce) can beef broth
1 medium onion, finely chopped
4 carrots, chopped
2 potatoes, peeled and chopped
3/4 teaspoon dried thyme
1-2 tablespoons Dijon-style prepared mustard
salt and pepper to taste

Combine meat and flour in a large plastic food storage bag and toss to coat evenly. In a 6 quart saucepan brown meat in hot vegetable oil. Season with salt and pepper, if desired. Add diced tomatoes, beef broth, carrots, potatoes and thyme. Bring to boil; reduce heat to medium-low, cover; and simmer for 60-90 minutes, or until beef is tender. Blend in mustard and serve. Serves 8.

Split Pea and Ham Soup

My kids call this "UGLY SOUP," but we all like it:) It's a great way to finish a ham roast.

1 1/2 pounds ham bone with meat

2 quarts (8 cups) water

2 cups dried split peas

1 large onion, diced

1/2 tsp. salt

1/4 tsp. ground black pepper

1 pinch dried marjoram

3 stalks celery, chopped

3 carrots, chopped

1 potato, peeled and diced (optional)

In a large stockpot, add ham bone to 2 quarts water, cover and simmer for 1 1/2 hours. Pour resulting broth through a strainer and return the liquid to the stockpot. Place ham bone on a cutting board, dice ham and return meat to the broth. Discard the bone.

Add the dried split peas to the broth and heat to a gentle boil for 2 minutes, then turn off the heat, cover and soak for 1 hour.

After an hour, add remaining ingredients (onion, salt, pepper, marjoram, celery, carrots and potatoes). Cook slowly, uncovered for 30-40 minutes, or until vegetables are tender. Serves 8-10.

I love this soup with Quick Yeast Rolls...

Crock Pot Ham & Lentil Soup

This is one of my husbands favorites soups. 

adapted from a recipe on allrecipes.com

Ingredients:

1 c. dried lentils 

2 c. diced cooked ham

1 c. chopped carrots

1 c. chopped celery

1 c. chopped onion

2 cloves garlic, minced

1 bay leaf

1/2 tsp. dried basil

1/4 tsp. dried thyme

1/2 tsp. dried oregano 

1/4 tsp. black pepper

1/4 tsp salt

32 oz. chicken broth

1 c. water

8-10 tsp. tomato sauce (or paste) 

Directions: in crock pot combine lentils, garlic, celery, onions, ham and carrots. season with basil, thyme, oregano, salt and pepper; stir to combine. Add chicken broth, water, tomato sauce and bay leaf. Cook on low for 10 hours. Discard bay leaf before serving. 

Three-Bean Christmas Chili (low-fat)

*Betty Crocker c/o Sydney Pryor

Ingredients

1 lb. ground beef, cooked & drained (can make without for vegetarian option)

1 can (28 oz.) whole tomatoes, undrained

1 can (15 oz.) dark red kidney beans, drained

1 can (15 oz. garbanzo beans, drained

1 can (15 oz.) butter beans, drained

1 can (15 oz.) tomato sauce

3 small red, orange or yellow bell peppers, cut in 1/2 inch pieces (I use all three colors of pepper)

1 Anaheim or jalapeno chili, seeded & chopped

1-2 Tbsp. chili powder

2 tsp. ground cumin

1/4 tsp. black pepper

1/2 c. sour cream

3 Tbsp. salsa

Instructions

Pour can of tomatoes into  large pot; break up tomatoes with a spoon.  Stir in remaining ingredients except sour cream & salsa.  Bring to a boil; reduce heat.  Cover and simmer 30 to 35 minutes or until bell peppers are tender.

Sour Cream Topping

In a small bowl, hand mix sour cream and salsa.

Serve chili with sour cream mixture.

Turkey Chili with Corn Pancakes

This is my adaption of a Rachel Ray recipe from several years ago. The Corn Pancakes are amazing and would be good with most chili or hearty soup.

TURKEY CHILI:

Cook for 6 minutes, breaking up the meat:

          1 pound ground turkey or chicken

Add & cook for 5 minutes:

          2 garlic cloves, chopped

          3 celery ribs, chopped

          1 medium onion, chopped

          2 carrots, chopped

          1 jalapeno, seeded and finely chopped (I omit)

Add and concentrate the flavor by cooking over medium heat for 2-3 minutes:

          6 oz. chicken broth

Stir in, cover and simmer over low heat for 15 minutes:

          1 (15 oz.) can tomato sauce

          1 (15 oz.) can diced tomatoes, well drained 

CORN PANCAKES:

          2 boxes Jiffy corn muffin mix (or 2 cups cornbread mix)

          2 eggs

          2/3 cup milk

Mix well with a whisk. Batter should be slightly thin. Add another Tablespoon of milk, if needed. Pour pancakes by 1/4 cup onto hot, well-oiled griddle or non-stick skillet (about 300°) and cook until bubbles form at the edges. Flip and cook until golden, about 2 minutes per side. Serve Chili with hot Corn Pancakes on top. Chili and Corn Pancakes serve 6.

Mexican Chicken Corn Chowder

This is our sister Andrea's version of the recipe from Favorites. I added the hominy and love it. Natalie posted her version of the recipe tonight too, so you better believe it's a keeper! This recipe serves 12, but it's easy to halve for 6 servings...

          2 (12 oz.) cans chunk chicken, packed in water (Costco)

          1 large onion, finely chopped

          2 tsp. garlic, chopped

          4 chicken bullion cubes (or 4 tsp. chicken bullion granules)

          1 1/2 cups hot water

          1 1/2 tsp. ground cumin

          4 cups half-and-half (we use 2 c. regular and 2 c. fat free)

          4 cups cheddar cheese, shredded

          2 (14 oz.) cans cream-style corn

          1 (16 oz.) can golden hominy, drained (optional, but delicious)

          1 (7 oz.) can diced green chilies, drained

          1/2 tsp. hot pepper sauce, optional (to taste)

          2 (14 oz.) cans petite peeled & diced tomatoes, drained

In a large pot, add chicken with the water it is packed in. Use a wire whisk to separate chunks. Chop onion and add to pot with garlic, hot water, chicken bullion and cumin. Bring to a boil, then reduce heat, cover and simmer for 10 minutes. Add half-and-half, cheese, corn, hominy, chilies and hot sauce. Cook over medium heat while stirring until cheese has melted. Stir in chopped tomatoes and serve. Fresh cilantro & Fritos are a great garnish, if desired.

Mexican Chicken Corn Chowder

I know we have already posted a few corn chowder recipes but this is not your typical corn chowder. It is a definite favorite at our house! 

*adapted from Favorites

Ingredients:

1 1/2 lbs. chicken, cooked and cut in small pieces

1/2 c. chopped onion

2 Tbs. butter

1-2 cloves garlic, minced

1 tsp. cumin

1 c. hot water

2 chicken bouillon cubes

2 c. half & half (can use 1 c. fat free to save calories)
2 cups shredded Monterey & Colby Jack cheese 

1 (15 oz) can creamed corn

1 (15 oz) can petite diced tomatoes, drained

1 (4 oz) can green chilies 

1/4-1/2 tsp. hot sauce (we like Chalula)  

fresh cilantro for garnish, if desired

Directions: 

In large pot saute chicken, onion and garlic in butter until onion is soft. Dissolve bouillon cubes in 1 c. hot water. Add to pot along with cumin; bring to a boil. Reduce heat, cover and simmer 5 minutes. Add half&half, cheese, corn, chilies and hot sauce. Cook while stirring over low heat until the cheese is melted. Stir in tomatoes and serve. Top with cilantro, if desired.

***looks like great minds think alike because Alli and I both posted this today :) My version is a little different than the one she posted so we will leave them both on. Try one way, or try them both (either way it is yummy!!!) 

Mom's Minestrone Soup

This soup is delicious and guilt free! The recipe makes a lot so you can freeze some for later or share with your neighbors.  

1-2 lbs ground beef or turkey, browned 

1 onion, chopped

1 quart stewed tomatoes (I cut them into smaller pieces) 

2 c. chopped cabbage 

2 carrots, diced

2 stalks celery, diced

1 can kidney beans 

1 can garbanzo beans (neither drained) 

1-2 c. corn 

zuchinni (optional)

4 c. water

1/2 c. red wine vinegar

2 tsp. beef boullion (2 cubes)

1/3 c. barley

1/2 tsp. of the following...salt, basil, oregano, & marjoram 

Combine all ingredients in large pot. Simmer for an hour or until veggies are slightly tender. Top with parmesan cheese (a must) 

Wild Rice Soup

           2 cups wild rice, cooked

           6 Tbs. butter

           1/4 cup onion, diced

           2 stalks celery, diced

           1/2 cup carrots, finely grated

           1/2 cup flour

           4 cups chicken broth

           3/4 cup ham, diced

           3 Tbs. slivered almonds, chopped (optional)

           1/2 tsp. salt

           3 Tbs. dried parsley (or fresh, chopped)

           1 cup half-and-half

Cook the wild rice according to package directions (I put it in my rice cooker while I'm preparing the soup). Melt butter and sauté the onion, carrots and celery in a medium saucepan for about 3 minutes.  Blend in flour and gradually add chicken broth. Stir until flour is incorporated, with no lumps. Cook, stirring constantly until mixture comes to a boil. Boil just until thickened. Stir in rice, ham, almonds, salt and parsley. Turn down heat and simmer about 5 minutes, stirring frequently. Blend in half-and-half and heat to serving temperature. Garnish with a little parsley. Serves 8.

Pictured with Navajo Fry Bread.  

Slow-Cooker Double Corn Chowder

I LOVE soup and corn chowder is probably my very favorite! I made this for our Trunk-or-Treat this year and several people asked for the recipe. It's so easy!

          1 bag (20 oz.) hash brown potatoes (about 3 1/2 cups)

          1 can (15 oz.) whole kernel corn, undrained

          1 can (15 oz.) cream-style corn

          1 can (12 oz.) evaporated milk

          1 medium onion, finely diced (about 1/2 cup)

          1 cup diced ham -OR- 8 slices bacon, cooked and crumbled

          1/2 tsp. salt

          1/2 tsp. Worcestershire sauce

In a 3 to 4 quart Slow-Cooker, mix all ingredients. Cover; cook on low heat setting for 7-8 hours or high heat setting for 3-4 hours. If too thick, add a little milk to thin. Serves 6. 

*I love this with homemade bread and a crisp green salad!

Mimi's Cafe Corn Chowder w/ Ham

Ingredients:

4 Tbsp. butter
1 cup diced or cubed ham
6 Tbsp onion, chopped
3/4 cup diced celery
3/4 cup diced carrots
2 1/2 cups hot water
2 cups raw potato, peeled and cut in 1/2 inch cubes
1 quart half & half
3 cups frozen corn, thawed
2 Tbsp. sugar
2 tsp. salt
1 pinch white pepper
3 Tbsp. flour


Directions: 
On medium heat melt butter. Add onion celery and carrots and simmer until soft, but not brown (about 5 minutes). Add water, potatoes, corn, ham and seasonings. Cover and simmer for 30 minutes. Whisk the flour into 1 c. of the half & half and stir into soup. Add remaining 3 cups of half & half. Simmer for about 15 minutes until soup has thickened. Salt & pepper to taste.

If you want the soup thinner add a little milk. If you want it thicker simmer an extra 5-10 minutes.

*from Nancy Miller