Leftover Ham and Corn Soup is the perfect use of leftover ham from holiday dinners. It’s tasty, easy and the whole family will love it!
If you made ham for the holidays, maybe even froze some like I did, you may be wondering what to make with all those leftovers.
I was trying to decide the same thing, looking over some of our favorite recipes like Country Ham and Potato Bake and Ham Cakes with Garlic Dill Aioli. They both sounded amazing, but I wanted something lighter, to counter the amount of cookies I ate over the holidays. To that end, this leftover ham and corn soup is light, with only 100 calories per serving. I used potatoes and creamed corn to act as thickeners, avoiding flour or additional cornstarch.
You’ll need a slow cooker to make this recipe. I love this very affordable one that I’ve used for years. The large oval shape makes it easier to see the food than the deeper, round ones I have, and the large surface area works better to evaporate some of the liquid when you’re cooking meat.
If you’re in the market to buy one, get one with a “Keep Warm” setting. It’s convenient to have when your dish needs to sit awhile before serving.
I DON’T HAVE LEFTOVER HAM, CAN I STILL MAKE LEFTOVER HAM AND CORN SOUP?
Yes! You can purchase prepackaged ham from your local grocery store and use that instead of leftover ham. When I’m craving ham soup, I’ll buy a ham steak or a small half-ham and cut it up for this soup.
This soup is really versatile and makes a great base for substituting cooked leftover beef or chicken to make a really tasty soup.
CRAVING MORE LEFTOVER HAM RECIPES?
LEFTOVER HAM AND CORN SOUP
- 2 cups ham diced
- 2 cups carrots diced
- 1 cup frozen corn
- 15 ounce creamed corn canned
- 15 ounce whole potatoes canned, drained and quartered or 2 medium potatoes
- 1 medium scallion thinly sliced (white and green)
- 1/2 tsp dried thyme leaves
- 1/4 tsp black pepper
- 2 large bay leaves
- 8 cups water
- Place all of the ingredients in bottom of slow cooker. Stir to combine.
- Cook on Low 7 – 8 hours or High for 3 – 4 hours. Remove bay leaves and serve.
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