°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 pan, heat oil on heat.
Sauté the onions with celery.
Pour in stock and milk.
Adding ham, spices likewise preparing. Bring to bubble.
Covering and stew for 30 minutes over low intensity.
Add remaining fixings.
Cook until the vegetables are delicate and the tissue of the ham isolates without any problem.
Eliminating ham from the container and let it cool.
Cut it into flimsy strips and add it to the soup.