DECIDEDLY DELICIOUS is a column that appears in our quarterly newsletter along with project highlights, new kitchen and bath product information or trends, and other interesting tidbits. DECIDEDLY DELICIOUS recipes have all been used by our staff and deemed worthy of repeating.

If you would like to receive our newsletter, please contact laurie@riveroakcabinetry.com.




Reprinted from mygluten-freekitchen.com

As the air begins to chill, there’s nothing more comforting than a pot of satisfying delicious soup, and this one hits the mark!  It comes together quickly and delivers on both flavor and heartiness.  Enjoy!


1 3/4 cups water
2 cups peeled, cubed Yukon Gold potatoes (cubes about 1/2″ to 3/4″)
1/2 cup sliced carrots (I buy shredded carrots and chop those in thirds)
2 cloves garlic, minced
1 tsp. salt
3/4 tsp. garlic salt
1/2 tsp. pepper
1/4 cup butter
1/4 cup cornstarch
2 cups milk
2 cups (8 oz.) sharp cheddar cheese (cubed or shredded)
2 cups frozen or fresh corn
1 1/2 or 2 cups cubed ham (fully cooked)

In a large pot, bring water, potatoes, carrots, and garlic to a boil. Stir in salt, garlic salt, and pepper.

Reduce heat, cover, and simmer for 8-10 minutes or until potatoes and carrots are tender. Add the ham cubes and frozen corn. Reduce heat to lowest setting.

Meanwhile, in a medium saucepan, melt the butter, then whisk in the cornstarch. Add the milk to the butter/cornstarch mixture and whisk together.

Cook and stir until thickened and bubbly. Add cheddar cheese cubes or shreds and stir until melted. Pour creamy contents of medium saucepan into the large pot of ham and vegetables.

Heat through over medium heat, stirring occasionally, until read to serve.