It’s been a rainy day and my husband has been sick for 3 days or so. There really isn’t anything convenient to bring to work for lunch either. I didn’t really want to go to grocery store so I made a big pot of soup with leftover bits and pieces we had kicking around.
Ham and Corn Soup
Prep time: 15 minutes
Total time: 45 minutes
- 3 strips of bacon, chopped
- 1 1/2 onions, small dice
- 2 red peppers, small dice
- 24 oz. frozen corn
- 3″ piece of Parmesan cheese rind
- 4 cups vegetable broth
- 4 cups water
- 3 Yukon Gold potatoes, cubed
- 1/2 tsp. ground chipotle pepper
- 1 tsp. dried thyme
- 1 1/2 lbs. ham, diced
- kosher salt and cracked black pepper
- Heat a large pot over medium heat and add the chopped bacon. Cook for 5 minutes to begin rendering the fat.
- Add the onions, peppers and a big pinch of salt. Stir to coat in the bacon fat and cook until the onions and peppers begin to soften, about 5 minutes.
- Add the corn, stir to combine and heat for 2 or 3 minutes until the corn starts to thaw.
- Add the cheese rind, broth and water. Stir and bring to a boil.
- Reduce to a simmer and add the potatoes. Cook for 15 minutes, stirring occasionally.
- Add the diced ham, chipotle and thyme. Stir and simmer for 5 minutes.
- Check one of the potatoes; if you can pierce it easily with a fork then soup is on.
- Taste the soup and add salt/pepper to your taste.
I used a mix of regular frozen corn and frozen roasted corn from Trader Joe’s.
I keep a jar of Better Than Bouillon Vegetable Base in the fridge so I can always have a broth available when needed.