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Leftover Ham and Corn Soup
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5 from 1 vote


Perfect use of that leftover ham from holiday dinners. Made with carrots and corn, it's tasty, easy and the whole family will love it!
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 12 servings
Calories 126kcal

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  • 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.


Leftover beef  and chicken are delicious substitutions for the pork. Add a 1/2 teaspoon of salt to the recipe for flavor.
*Stove top directions - heat 1 tablespoon oil until shimmering  in bottom of large saucepan. Saute carrots and onion in oil, over medium-high heat,  until starting to brown, about 3 minutes. Add all other ingredients to saucepan and bring to a boil.  Use fork to smash a few potatoes to help thicken soup. Reduce heat and simmer for 40 - 45 minutes until carrots are tender. Serve.


Serving: 1cup | Calories: 126kcal | Carbohydrates: 16g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 405mg | Potassium: 373mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3603IU | Vitamin C: 8mg | Calcium: 26mg | Iron: 2mg

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