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!
Corn and Ham Chowder
- 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.