Corn and Ham Soup

• 3 tablespoons canola oil
• 12 onion, diced
• 1 large potato, diced
• 1 cup ham, diced, quality was used
• 1 12 cups water
• 2 (8 1/2 ounce) cans salt-free cream-style corn
• 1 (8 3/4 ounce) can whole kernel corn
• 6 -7 cups milk
• 12 cup heavy cream, room temperature
• 2 tablespoons unsalted butter
• 1 teaspoon salt (to taste)

1. Heat oil a little over medium heat.
2. Saute onion until transparent.
3. Carefully add potato, ham and water until water just covers ingredients.
4. Increase heat to high and bring to boil.
5. Reduce heat to medium and cook until potato becomes soft, about 5 minutes.
6. Stir in cream style corn, whole kernel corn and milk.
7. Cook until it turns steamy hot but not boiled.
8. Stir in heavy cream and butter.
9. Reduce heat to low and cook until soup turns thick, about 5 minutes.
10. Stir in salt.
11. Add some black pepper in soup bowl if desire.

canola oil, onion, potato, ham, water, saltfree, whole kernel corn, milk, heavy cream, unsalted butter, salt

Taken from www.food.com/recipe/corn-and-ham-soup-490536 (may not work)