Feierabend-Maissuppe mit Schinkenchips

Name: Feierabend-Maissuppe mit Schinkenchips
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 can(s) Corn (850 ml); 1 Onion; 80 g Parma ham; 2 TABLESPOONS Butter; 2 TABLESPOONS Flour; 0?a Milk; 2 TEASPOONS Chicken broth (instant); 50 g Mix of sprouts (e.g. beetroot and pea sprouts); 7-10 Tbsp salt, pepper

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 can(s) Corn (850 ml)
1 Onion
80 g Parma ham
2 TABLESPOONS Butter
2 TABLESPOONS Flour
0?a Milk
2 TEASPOONS Chicken broth (instant)
50 g Mix of sprouts (e.g. beetroot and pea sprouts)
7-10 Tbsp salt, pepper

Directions

1
Drain the corn. Peel and chop the onion. Fry ham in hot butter until crispy, remove and drain on kitchen roll. Sauté onion and corn in frying fat. Dust with flour and sweat.
2
Add milk, 1⁄4 l water and stock while stirring. Bring to the boil and simmer for about 5 minutes.
3
Rinse the sprouts and let them drip off. Break the ham into pieces. Season soup with salt and pepper. Serve with sprouts and ham chips.