Today is my birthday, you would think that I would post a complicated and fabulous dessert, but I like to take it easy on my day! This is a very simple recipe from the stack that I jotted down while sitting with my niece in the hospital. Therefore, I don't know what magazine it was from. I'll add the credit if someone has it. I usually take pictures while I'm cooking, but sometimes I get busy and forget. This was one of those times. It is so simple to make, step by step pictures aren't even necessary. I didn't expect much from this soup. It was too easy and the ingredients were a bit too "prepared" for my usual taste. I was pleasantly surprised. I still love soups that simmer all day long, but when you want something "homemade" in a hurry...this one works!
1 can reduced fat Cream of Celery Soup (don't buy Wal-Mart brand)
1 1/2 cups skim milk
1 can whole kernal corn, drained
1 can cream style corn
1/2 c. (I used a cup or so) cubed, fully cooked ham
2 T. dried minced onion (optional)
2 T. chopped fresh parsley (optional)
1 can cooked white potatoes (diced)
Sour cream, shredded cheddar cheese to garnish if desired.
Combine soup and milk. Add everything but the potatoes and bring to a boil, reduce heat and simmer 5 minutes. Add potatoes and heat all the way through. Dip into bowls and garnish.
*note-I had never bought potatoes in a can before, but really in this recipe I couldn't tell a difference.
I am linking with Michael @ Designs by Gollum for Foodie Friday.
Please take some time to visit and make yourself very hungry!