Really easy, 5 minutes soup!
1 big can of corn (850 ml), 1 onion, 80 g Parma ham, 2 tablespoons butter, 2 tablespoons flour, 3/4 l milk, 2 tsp chicken broth (instant), 50 g sprout mix (beetroot and pea sprouts), Salt, pepper
Drain corn. Peel the onion, dice. Roast the ham in hot butter until crispy, remove and drain on absorbent paper. Sauté onion and corn in the bacon dripping. Add the flour, fry for 2 minutes, add milk, 1/4 l water and broth while stirring. Boil and simmer for about 5 minutes.
Rinse sprouts, drain. Ham break into pieces. Season to taste with salt and pepper. Garnish with sprouts and ham chips.
