This is our soup for the week. We had a salt cured Virginia ham given to us for Christmas dinner. We had it for dinner, but still had a bunch left on the bone. I boiled it last night to get as much of the ham off the bone as I could. I just had a taste and it is great without adding any salt. The ham salts the whole soup.
1 Tablespoon vegetable oil
1 cup chopped onion
1/2 red bell pepper, seeded and chopped
1 cup cooked, cubed ham
2 boneless, skinless chicken breasts, cubed
2 large russet potatoes, peeled and cubed
4 cups chicken stock
1 zucchini, unpeeled, and cubed
1 cup corn kernels, fresh or frozen
1/2 teaspoon dried thyme
1 teaspoon salt
Freshly ground black pepper to taste
3 tablespoons all-purpose flour
1 cup milk
chopped parsley for topping
In a large Dutch oven over medium heat, warm oil. Add onions and bell pepper. Saute' until tender, about 5 minutes. Stir in ham and chicken and cook for 5 minutes. Add potatoes and stock. Bring to a boil. Reduce heat to medium-low and simmer, covered, 10 minutes. Add zucchini, corn, thyme, salt, and pepper. Cook, covered, until vegetables are tender and chicken turns white, about 10 min. longer.
In a cup, blend flour and milk. Add to soup and stir until thickened, about 2 minutes. Ladle into bowls and sprinkle with parsley.