Last December, I included a Honey Baked Ham on our Christmas Eve dinner table. Never one to waste anything (especially when I spend that kind of money on a ham!), I promptly froze the bone as soon as we were done pulling off the meat. I knew that it would be the perfect addition to a soup down the road. My creation? This Corn and Ham Chowder…
The meat that I used in this soup was actually left-over from my recent Slow-Cooked Honey Glazed Ham.
Are you planning to serve a ham for Easter? The left-overs will be perfect in this soup! I will also pull out this recipe again in the summer months, when fresh corn and bell peppers are abundant. In the meantime, frozen corn worked great. Enjoy!
- 1 ham bone (most of the meat removed, with a little bit remaining)
- 1 cup diced onion
- 5 cups water
- 1 stalk celery, diced
- ¼ teaspoon pepper
- 5 red potatoes, diced
- ½ cup diced red bell pepper
- ½ cup (1 stick) butter
- ½ cup flour
- 1 ½ cups whole milk
- ½ cup half-and-half
- 2 cups fresh or frozen corn
- 1 cup diced fully cooked ham
- Salt and pepper, to taste
- Place ham bone, onion, water, celery, and pepper in a large pot, cover, and bring to a boil. Reduce heat to low and simmer for 30 minutes.
- Remove ham bone from pot and skim off any visible fat from broth.
- Add potatoes and ¼ cup bell pepper to the pot and simmer for about 15 minutes, or until potatoes are tender.
- Meanwhile, melt butter in a small saucepan over low heat. Whisk in flour, stirring constantly, until incorporated. Continue whisking for 1-2 more minutes. Increase heat to medium. While whisking, gradually stir in milk and half-and-half. Continue stirring while mixture becomes bubbly and thickens (about 3-5 minutes). Once thick enough to coat the spoon, remove from heat.
- Once potatoes are tender, add milk mixture to soup pot and stir to combine. Simmer, uncovered, for an additional 5 minutes, or until soup reaches desired consistency. Add 1 cup of corn and cook for 1-2 more minutes. Using a stick blender (or a regular blender), puree soup to desired consistency. Stir in remaining 1 cup of corn, ham, and remaining ¼ cup of bell pepper and heat through. Add salt and pepper, to taste.