Creamy corn and ham soup

Ingredients:

• 750 g canned corn, drained
• 750 ml of milk
• 1 cup ham, finely diced
• 2 tbsp (30 g) butter
• 1 onion, chopped
• 1 sweet red pepper, diced into small cubes
• 1/4 cup chopped fresh onion
• Salt and pepper to taste

Preparation:

1. Melt 1 tbsp (15 g) butter in a saucepan over medium heat, then sauté the corn kernels and onion for 5 minutes. Then add milk, salt, and pepper to taste, and bring to a boil. Reduce heat, cover, and simmer for 12 minutes.
2. Using a slotted spoon, remove 1 cup of corn kernels from the mixture and transfer to a separate container. Puree the remaining mixture with an immersion blender.
3. Melt the remaining butter in a skillet over medium heat. Add the ham and red pepper and sauté for 5 minutes. Add the reserved corn kernels and green onions.
4. Pour the soup into deep bowls, top with fried vegetables and ham, and serve.