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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
Professional-grade blender — silky purees, hot soups, nut butters
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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
Professional-grade blender — silky purees, hot soups, nut butters
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In 3-quart saucepan over medium-high heat, saute onion in oil 3 minutes or until translucent. Blend in flour and pepper. Remove pan from heat; slowly add milk, stirring constantly. Return pan to heat. Add potatoes; bring mixture to boil, stirring constantly. Add corn and turkey ham; return mixture to boil. Reduce heat to low and simmer soup 15 minutes or until potatoes are tender and mixture has thickened. Serves 8.