Creamy Corn and Ham Soup

Today, I have a recipe for you so you will be already to use up that leftover Easter ham. It is a simple ham and corn chowder. The dill is what makes this extra yummy. If you have fresh dill, that would be excellent. If not, dried dill weed works just fine. That is what I used.

If you want even more recipes for easter leftovers, I put together a round up post last year that you can check out. It also includes recipe for those hard boiled eggs.

Creamy Ham and Corn Soup |

5.0 from 1 reviews
Creamy Corn and Ham Soup
  • 2 cans (14-1/2 ounces each) chicken broth
  • 2 cups frozen corn
  • 1 cup half-and-half cream
  • ⅓ cup chopped onion
  • ⅓ cup chopped sweet red pepper
  • ¼ cup plus 3 tablespoons all-purpose flour
  • ½ cup cold water
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup diced fully cooked ham
  • Snipped fresh dill or dill weed, optional
  1. In a large pot, add the broth, corn, half-and-half, onion and red pepper and bring to a boil. In a bowl, whisk together the flour, water, salt and pepper until smooth. Then gradually stir into the broth mixture.
  2. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in ham.
  3. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Garnish servings with dill if desired. Yield: 7 servings.

Recipe adapted from Simple and Delicious Magazine.

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3 comments on “Creamy Corn and Ham Soup

  • Did it as per the first time found to have an over powering onion taste. Left out onions second time and used cream corn instead, family likes it so much that I have to double the batch now

  • Thank you Laura! I made this one after Easter and the entire family loved it (a rare occasion). Then last night we had some pork so we’re going to dice up the leftovers and try it in this. I hope it turns out good 🙂

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