- Preparation time: 10 minutes
- Cooking time: 25 minutes
- Servings: 6
- 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
1. Heat the oil in a large pot over medium-high heat. Cook the ham until lightly coloured (about 2 minutes).
Tip: Set aside some of the cooked ham for garnish when serving.
2. Add onion, curry, garlic, salt and pepper and cook for 2 minutes, stirring constantly.
3. 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).
Variation: Add any type of fish or seafood for a hearty soup.
4. With a slotted spoon, take 125 ml (½ cup) of diced potatoes, place them on the plate and mash with a fork.
5. Add the mashed potatoes and cream style corn to the pot. Simmer over low heat for 5 minutes, stirring constantly.
6. Add the milk, stir and heat for 1 minute. Turn off heat and serve.