°30 ml (2 tbsp.) canola oil
°2 chopped onions
°3 celery stalk
°1 L (4 c) chicken broth
°1 L (4 c) milk
°1 Toupie smok ham, 375 g (3/4 lb.)
°1 leaf bay
°1 sprig thyme
°Salt / pepper
°375 ml (1 1/2 c) diced potatoes
°250 ml (1 c) sweet potatoes, diced 250 ml (1 c) corn kernels, fresh or frozen
In saucepan, heat oil on heat.
Sauté the onions with celery.
Pour in broth and milk.
Adding ham, herbs also seasoning. Bring to boil.
Covering and simmer for 30 minutes over low heat.
Add remaining ingredients.
Cook until the vegetables are tender and the flesh of the ham separates easily.
Removing ham from the pan and let it cool.
Cut it into thin strips and add it to the soup.