Ham Bone Soup with Potatoes and Corn
Equipment
- Large soup pot or Dutch oven Ideal for simmering your ham soup with ham bone over a longer time for deeper flavor.
- Ladle For serving generous helpings of your homemade masterpiece.
- Chef’s knife and cutting board Essential for chopping your vegetables and diced ham.
- Tongs Useful for removing the ham bone after it’s infused its flavor.
- Blender (optional) If you like a partially pureed texture, blend a portion of the soup to give it a creamy body.
Ingredients
For the Soup Base
- 1 leftover ham bone with a bit of meat on it
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 3 cloves garlic minced
- 3 carrots peeled and chopped
- 2 celery stalks chopped
- 4 cups peeled and diced russet potatoes
- 1 ½ cups frozen sweet corn
- 1 cup chopped cooked ham leftover ham is perfect
- 6 cups low-sodium chicken broth or ham stock, if available
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
Optional Creamy Finish
- ½ cup heavy cream or whole milk for a creamier texture
- 1 cup shredded cheddar cheese to turn it into a ham and cheese soup variation
Optional Add-ins
- 1 cup frozen peas for a twist on ham and pea soup
- 1 cup shredded cabbage for fans of ham and cabbage soup
- 1 can white beans drained and rinsed (to create a fusion of ham and beans soup)
Instructions
Sauté the Aromatics
- In a large soup pot, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Cook for about 5-7 minutes, until the vegetables soften and the onions are translucent.
Build the Base
- Place the leftover ham bone into the pot and pour in the chicken broth. Add the bay leaf, thyme, smoked paprika, and a pinch of salt and pepper. Stir well.
Add Potatoes and Corn
- Toss in the diced potatoes and sweet corn. Bring the soup to a gentle boil, then reduce to a simmer. Cover and cook for 30-40 minutes, or until the potatoes are tender and the broth has absorbed all the smoky ham flavor.
Remove the Bone
- Carefully remove the ham bone with tongs. Strip any remaining meat off the bone, chop it, and return it to the pot along with the extra cup of chopped ham. Discard the bone and bay leaf.
Optional: Creamy and Cheesy
- For a creamier texture, stir in the cream or milk and allow it to heat through. Want something more indulgent? Add in shredded cheddar for a ham chowder soup finish.
Taste and Adjust
- Give your soup a final taste and adjust the seasoning with salt and pepper if needed.
Serve and Enjoy
- Ladle into bowls and serve warm with crusty bread or cornbread on the side. This is comfort food at its finest.