Corn and Ham soup

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
Servings: 8
Prep time: 15 minutes
Total time: 45 minutes

Ingredients:

  • 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

Directions:

  1. Heat a large pot over medium heat and add the chopped bacon. Cook for 5 minutes to begin rendering the fat.
  2. 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.
  3. Add the corn, stir to combine and heat for 2 or 3 minutes until the corn starts to thaw.
  4. Add the cheese rind, broth and water. Stir and bring to a boil.
  5. Reduce to a simmer and add the potatoes. Cook for 15 minutes, stirring occasionally.
  6. Add the diced ham, chipotle and thyme. Stir and simmer for 5 minutes.
  7. Check one of the potatoes; if you can pierce it easily with a fork then soup is on.
  8. Taste the soup and add salt/pepper to your taste.

Notes:
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.

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