Preparation time 10 minutes
Cooking time 25 minutes
Cost per serving 87¢
Storage 3 days in the fridge. Can be frozen.
Kitchen tools Large pot, cutting board, sharp knife, measuring cups and spoons, wooden spoon, slotted spoon, plate, fork, can opener, ladle, small sharp knife
This original recipe was developed by Extenso—the Université de Montréal reference centre on human nutrition.
30 ml (2 tbsp) canola oil
250 ml (1 cup) smoked ham, diced (about 1 thick slice / 125 g)
1 large or 2 small yellow onions, chopped (about 250 ml / 1 cup)
5 ml (1 tsp) curry powder
1 garlic clove, finely chopped
Salt and pepper to taste
1 medium Russet potato, peeled and diced (about 375 ml / 1½ cups)
500 ml (2 cups) chicken broth
1 can (398 ml) cream style corn
250 ml (1 cup) milk
- Heat the oil in a large pot over medium-high heat. Cook the ham until lightly coloured (about 2 minutes).
Set aside some of the cooked ham for garnish when serving.
- Add onion, curry, garlic, salt and pepper and cook for 2 minutes, stirring constantly.
- Add potatoes and broth. Bring to a boil then reduce heat to medium-low and simmer until the potatoes are soft (about 10-12 minutes).
Add any type of fish or seafood for a hearty soup.
- With a slotted spoon, take 125 ml (½ cup) of diced potatoes, place them on the plate and mash with a fork.
- Add the mashed potatoes and cream style corn to the pot. Simmer over low heat for 5 minutes, stirring constantly.
- Add the milk, stir and heat for 1 minute. Turn off heat and serve.