Very nice recipe. I cooked a meaty ham bone from the freezer in the crockpot overnight and used the broth from that in place of the water and chicken bouillon. I kind of reserved the method. I cooked the potatoes in the ham broth in a large sauce pan. I cooked the onion, celery, garlic and carrot (not called for in the recipe) in the butter. Added the flour and made a roux using 2 cups low fat milk. I added the seasonings to the roux / milk mixture. Once the potatoes were done I dumped them and the broth into the large pot and added the ham from the ham bone and the corn. If you like larger pieces of potato in your soup leave it as it. If you like a smoother more creamy soup, use a potato masher to smash up the potatoes and broth before adding the the creamy vegetable mixture. The white pepper gives the a very tasty finish. If you are sensitive to pepper cut the white pepper back to 1/2 tsp. I garnished the soup with a little grated cheese and diced chives. Served with a crusty bread it made for a wonderful dinner. Thanks for a good recipe, Cara.
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Very nice recipe. I cooked a meaty ham bone from the freezer in the crockpot overnight and...