Vicki's Corn + Ham Soup
1 Vidalia onion chopped
~4 cups cooked ham cubed
2 cans cream of corn soup
1 box Green Giant Shoepeg White Corn w/ Butter Sauce
1-2 cups frozen yellow corn
1 can chicken broth (I use low sodium)
1 can cream of celery coup
~2 cans milk (I used skim)
~3 tablespoons Dijon mustard (more or less depends on taste)
palm full dried parsley
Heat the EVOO (olive oil) in large pan.
When warm add onions & sauté until starts to become transparent.
Add ham and cook for a bit on medium (till you can smell the ham, to bring out the flavor)
Add all other ingredients & stir
Bring to a bubbling simmer, reduce down and simmer on low for, oh, I don't know... hour or two, or till you get hungry!!