1. Pour the corn and the chicken broth into the medium saucepan. Stir in the diced ham and bring to a simmer over medium heat, stirring occasionally, about 5 minutes.
2. Stir in the cream and heat through.
3. Ladle the soup into bowls and garnish with the chives.
4. Serves 6
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For March, 2009
If you have a leftover boiled potato, dice it up and add to this satisfying corn soup to make it even heartier.
2 Cans (17 oz) Cream Style Corn
2 Cans (14 1/2 oz Each) Chicken Broth
1 Cup Finely Diced Cap Ranch Smked Ham (About 1/4 Lb.)
1 Cup Heavy Cream
1/2 Cup Minced Fresh Chives