Ingredients
4
ears of corn - remove the husk.
1/3
can of spam (cut into small cubes).
1
Tablespoon unsalted butter.
1/2
red bell pepper, chopped.
1
Tsp herbes de provence.
3
large potatoes (peeled and chopped small).
2
tsp corn starch mixed with 2 tbsp of water.
Directions
1.
Once the husk and strings are removed from the corn, grab a knife and carefully remove the kernels.
2.
With a spoon, try to extract the juice that is left on the cob.
3.
In a medium sauce pan, spray non-stick.
4.
Add the butter, spam, onion, pepper, herbes de provence, spices and sautee for 10 m
6.
Add the corn, potatoes and the chicken broth.
7.
Bring to a boil and keep boiling for 10 minutes (until potatoes are soft).
8.
While stirring, add the cornstarch and water mixture.
9.
The soup will begin to thicken.
10.
As soon as it starts to thicken, take it off the heat and add the heavy cream while stirring.
11.
Enjoy...and if you can manage not to eat the whole thing, refrigerate it...it will taste even better the next day.
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