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Ingredients

1 tablespoon olive oil, or as needed 1 onion, diced 3 red potatoes, quartered, or more to taste ½ cup cubed cooked ham, or to taste 3 cups heavy whipping cream 1 (15 ounce) can creamed corn 1 (12 ounce) package frozen corn kernels 1 cup 2% milk ½ cup water 1 cube chicken bouillon 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon ground ginger salt and ground black pepper to taste

Nutrition Info

459.1 calories carbohydrate: 28 g cholesterol: 129.5 mg fat: 37.5 g fiber: 2.3 g protein: 7.3 g saturatedFat: 21.8 g servingSize: - sodium: 473.9 mg sugar: 5.8 g transFat: : - unsaturatedFat: : -

Heat olive oil in a large pot over medium heat, cook and stir onion until translucent, 5 to 10 minutes. Add potatoes and ham to onion, cook and stir until ham is heated through, about 5 minutes.
Mix whipping cream, creamed corn, frozen corn kernels, milk, water, chicken bouillon, garlic powder, onion powder, and ground ginger into onion-potato mixture, cook over medium-high heat until potatoes are softened, 30 to 45 minutes. Season soup with salt and pepper.

8 servings

I came up with this after trying to figure out what to do with some leftover ham bits, and, so far, everyone loves it.