Summary

Ingredients

• 1 onion (s)
• 2 carrot (s)
• 1 large potato (s)
• 1 tablespoon oil
• 1 can corn kernels
• 0.5 liter ½ chicken broth
• 1 cup whipped cream
• 1 bay leaf
• Pepper from the grinder
• 100 g ham, thinly sliced, raw, lean
• 1 bunch chives

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Instructions

1. Dice the onions, cut the carrots and potatoes into slices. Steam the vegetables in the oil. Add the corn kernels (with liquid), whipped cream, chicken stock, bay leaf and pepper. Cook in a closed pot for about 30 minutes. Cut the ham into strips about 2 cm wide. Take the bay leaf out of the soup. Puree the corn soup.
2. Serve with the ham strips and chives.