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1
tablespoon butter
2
tablespoons canola oil
1
onion, finely chopped
2
small bell peppers (1 green and 1 red),
cored, seeded, and diced
2
tablespoons all-purpose flour
1
pound potatoes, peeled and diced
3
cups hot chicken stock
1
bay leaf
Salt
and freshly ground pepper
1
cup milk
11
ounce can yellow corn, drained
1/4
pound thick-sliced cooked ham, diced
1/2
cup light cream
Paprika
for garnish
1.
Melt the butter with the oil in a large pan.
2.
Add the onion and peppers.
3.
Cook over gentle heat for about 5 minutes until the vegetables are
softened.
4.
Sprinkle in the flour and stir for 1-2 minutes.
5.
Add the potatoes, then pour in the stock and bring to a boil.
6.
Add the bay leaf and salt and pepper to taste.
7.
Cover, and simmer gently for 20 minutes or until the potatoes are very
soft.
8.
Stir in the milk.
9.
Add the corn and ham and heat through for about 5 minutes.
10.Remove
the bay leaf.
11.Stir
in the cream and taste for seasoning.
12.Serve
hot, sprinkled with paprika.
