Potato, Ham, and Corn Soup

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Potato, Ham, and Corn Soup - get the recipe at barefeetinthekitchen.com

 

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This is a rich and creamy soup filled with an abundance of potatoes, ham, and corn. My sister and I cooked this simple Potato, Ham, and Corn Soup together on a snowy afternoon while we were visiting her family over the holidays.

The weather was windy and cold and I wanted something hearty and warm for lunch. With some leftover ham from Christmas and a few pounds of potatoes, we had a hot lunch on the table in barely half an hour. This soup works well on its own, and its also great when served with a loaf of crusty bread and a salad.

 

Potato, Ham, and Corn Soup - simple recipe with gluten-free options included - barefeetinthekitchen.com

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Potato, Ham, and Corn Soup

5 from 1 vote
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Servings: 10 servings

Ingredients 

  • 2 tablespoons butter
  • 2 cloves garlic minced
  • 1 medium onion diced small
  • 1/4 cup all-purpose or brown rice flour
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 8 cups milk
  • 4 pounds yukon red, or russet potatoes, peeled and chopped into 3/4-inch pieces
  • 1 pound cooked ham chopped into 1/2-inch pieces
  • 24 ounces frozen corn
  • 1 teaspoon kosher salt adjust to taste
  • 1/2 teaspoon freshly ground black pepper adjust to taste

Instructions

  • Melt the butter in a large pot over medium high heat, add the garlic and onion and saute until lightly browned, about 5 minutes. Sprinkle with flour, thyme, and oregano and stir to coat. Add the milk and cook while whisking for a minute or so.
  • Add the potatoes and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the potatoes are tender, about 15 minutes. Add the ham and corn and cook about 5 minutes longer until the ham and corn are warm. Add salt and pepper, taste, and adjust seasonings as needed. Enjoy!

Notes

If you don't happen to have an abundance of leftover ham, this soup will work nicely with pre-packaged diced ham or ham from the deli at any grocery store, just tell them you don't need it to be sliced.
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Here are a few more great potato soups you might like:
Leftover Turkey and Sweet Potato Soup by Kalyn’s Kitchen
Roasted Poblano, Sweet Corn, and Potato Stoup by Iowa Girl Eats
Bacon Potato Soup by TidyMom
Sweet Potato Soup with Bacon Bits by Boulder Locavore
Roasted Corn Potato Chowder by Foodie with Family
Roasted Sweet Potato Soup by Simply Recipes
Smoky Sweet Potato Apple Soup by Bless This Mess

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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    • Mary says

      You could certainly swap in chicken broth or stock, if that's more your style. I haven't tried it myself, but it should be fine. I'd recommend waiting to salt the recipe until after you taste it, if you use a store-bought broth.

    • Anonymous says

      I did keep 4c. milk and I did 2c.chicken broth and 2c.water and it turned out pretty good!

  1. Amy says

    Delicious. I used 1t spaghetti seasoning 1T steak seasoning, white pepper and salt. I fried the potatoes b fore adding to veggies. Yummy, quick and easy!5 stars