Ham and Potato Soup with Buttermilk Cornbread

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Chef Vaughn and Kipp from Delicious Family Dinners shared one recipe that is sure to keep you cozy this winter! 
 
Ham & Potato Soup
 
Ingredients:
  • 12 Ounces Ham 
  • 3 1/2 Cups Peeled and Diced Potatoes
  • 2 Carrots
  • 4 Tablespoons Finely Chopped Onion
  • 4 Cups Water 
  • 2 Tablespoons Chicken Bouillon Granules
  • 5 Tablespoons All-Purpose Flour
  • 5 Tablespoons Butter
  • 2 Cups Milk Salt and Pepper to Taste 
Directions:
  1. Preheat your oven to 375 degrees.
  2. Put paper muffin liners in a muffin tin.
  3. Melt 8 Tbs. butter in large skillet.
  4. Remove from heat and stir in 2/3 cup white sugar.
  5. Stir in 1 cup cornmeal, 1 cup flour, and 1/2 tsp. salt until well blended and only few lumps remain.
  6. While the cornbread is baking, prepare the ingredients for the soup by peeling and dicing the potatoes (3 1/2 cups) peeling and dicing the carrot (all), peeling and dicing the onion (4 Tbs.) and finely dicing the ham.
  7. While the vegetables and ham are boiling, in a separate sauce pan, melt 5 Tbs. butter over medium-low heat.
  8. Once melted whisk in 5 Tbs. flour, whisking continuously until incorporated and crumbly. (approximately 1 minute)
  9. Slowly, a little at a time, stir in 2 cups cold milk, while whisking. Raise heat to medium-high & continue to whisk until thickening occurs. (4-5 min).
Buttermilk Cornbread
 
Ingredients:
  • 8 Tablespoons Butter
  • 2/3 Cup White Sugar 
  • 2 Eggs 1 Cup Buttermilk
  • 1/2 Teaspoon Baking Soda
  • 1 Cup Cornmeal
  • 1 Cup All-Purpose Flour
  • 1/2 Teaspoon Salt
  • 12 Paper Cupcake Liners
Directions:
  1. Quickly add two eggs and beat until well blended.
  2. In a separate container, combine 1 cup buttermilk with 1/2 tsp. baking soda then stir into mixture in pan.
  3. Carefully spoon cornbread mixture into 12 muffin liners, they will be just over half way full. Bake in preheated oven for 30 minutes.
  4. In a large stock pot, add 4 cups water, the potatoes, carrots, onion, and ham. Boil until potatoes and carrots are fork tender (about 10-15 minutes).
  5. Check the vegetables to see if they are becoming fork tender. Don’t drain the vegetables when done.
  6. Add 2 Tbs. chicken bouillon. Stir in the milk & butter mixture.
  7. When corn bread reaches its time, insert a toothpick in the center.
  8. The cornbread is done when the toothpick comes out clean.
  9. Serve bread and soup together.
If you’re interested in making your dinners a breeze, visit deliciousfamilydinners.com. They are currently offering GTU viewers half off a two-week subscription which is a $68.00 savings!
 
This story includes sponsored content. 

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