Ingredients
-
5 cups chicken broth
-
1 lb cooked ham, cubed
-
6 cups roughly chopped cabbage
-
4 medium baking potatoes, peeled and cut into 1/2 inch cubes (about 4 cups)
-
1 large onion, chopped
-
3 carrots, peeled and chopped
-
1 bay leaf
-
2 teaspoons dried parsley
-
1 (16 ounce) package frozen corn
-
1 cup light cream
-
salt & freshly ground black pepper
-
1 teaspoon salt
-
1/2 teaspoon pepper
Instructions
- Add broth, ham, cabbage, potatoes, onion, carrot, bay leaf and parsley to a soup pot, cover and bring to a boil.
- Reduce heat and simmer 20 minutes or until potatoes are tender.
- Add corn and cream, simmer uncovered until corn is tender.
- Season with salt and pepper and ladle into soup bowls.