Another great recipe for leftover ham. Smoky ham and sweet corn combine with just a pinch of heat from cayenne pepper to create a flavourful, hearty soup that is suitable for any occasion. Serve with soda bread or saltine crackers.
Prep. time: 20 mins Cook time: 40 mins Servings: 8
Tip: If you want to add even more complex flavour, you can always grill corn on the cob on the barbecue. Just slice the kernals off the cob and substitute for the frozen corn.
INGREDIENTS
- 2 celery stalks, diced
- 1/4 cup onion, diced
- 1 cup carrots, diced
- 2 tablespoons margarine
- 2 tablespoons flour
- 3 cups milk
- 2 cups cooked ham, diced
- 2 cups potatoes, diced, and cooked
- 1 1/2 cups frozen corn
- 1 (15 ounce) can cream-style corn
- 1/4 teaspoon dried thyme
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon salt
DIRECTIONS
- Bring a large pot of water to the boil. Add diced potatoes. Cook 10-15 minutes; or until just fork tender (do not overcook). Drain.
- While the potatoes are cooking, dice ham, onion, celery and carrots.
- In a large saucepan over medium heat, saute the onion, celery and carrots in butter until onion is softened.
- Stir in the flour and stir until well blended, then gradually add milk; stirring constantly. Bring to a boil and stir until thickened, about 2 minutes.
- Stir in ham, corn and seasonings and bring to a boil.
- Reduce heat, add potatoes and cover and simmer about 15 minutes or until heated through. Ladle into bowls to serve and top with fresh parsley, if desired.
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