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