Today, I have a recipe for you so you will be already to use up that leftover Easter ham. It is a simple creamy corn and ham soup. The dill is what makes this chowder extra yummy. If you have fresh dill, that would be excellent. If not, dried dill weed works just fine. That is what I used.
If you want even more recipes for easter leftovers, I put together a round up post last year that you can check out. It also includes recipe for those hard boiled eggs.
- 2 cans (14-1/2 ounces each) chicken broth
- 2 cups frozen corn
- 1 cup half-and-half cream
- 1/3 cup chopped onion
- 1/3 cup chopped sweet red pepper
- 1/4 cup plus 3 tablespoons all-purpose flour
- 1/2 cup cold water
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup diced fully cooked ham
- Snipped fresh dill or dill weed, optional
- In a large pot, add the broth, corn, half-and-half, onion and red pepper and bring to a boil. In a bowl, whisk together the flour, water, salt and pepper until smooth. Then gradually stir into the broth mixture.
- Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in ham.
- Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Garnish servings with dill if desired. Yield: 7 servings.
Recipe adapted from Simple and Delicious Magazine.