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Fiesta Ham and Potato Soup

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September is here, and that means its Soup Season in our house. Here's a new one I tested out yesterday. It's a keeper --- warm and hearty with just the right amount of zest!

Ingredients

4 cups cubed ham
3 large potatoes, cubed
1 onion, chopped
3 celery stalks, chopped
2 tbsp butter
1 tbsp dry parsley flakes
1 can (4 oz) green chiles
approximately 3-4 cups chicken stock
2 cans creamed corn
1 cup milk
1-2 cups shredded cheddar cheese
salt and pepper

Directions

In a large pot, saute onion and celery in butter for a few minutes until onions are translucent. Add in cubed ham, green chiles, and parsley and cook for a couple of more minutes, stirring to avoid sticking.

Add enough chicken stock to cover the potatoes, and turn down to a medium simmer. Allow it to cook until the potatoes are cooked.

Add in creamed corn, and milk.  Add in 1-2 cups of shredded cheddar cheese, and cook until heated through.

If you prefer a thicker soup, add a slurry of cornstarch or flour and stir until soup thickens.

Season with salt and pepper to taste.

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