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.
In a large pot, you add in some chicken broth, corn, half-and-half, onion and red pepper and bring to a boil. In a bowl, you whisk together some flour, water, salt and pepper until smooth. Then gradually stir into the broth mixture. Next you bring it to a boil.
Once you have that boil, cook and stir for 2 minutes or until thickened. Now it’s time to mix in the ham. Reduce it to a simmer and cook for 10-15 minutes or until vegetables are tender. Garnish servings with dill if desired.
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.
- CHICKEN BROTH
- FROZEN CORN
- HALF-AND-HALF CREAM
- SWEET RED PEPPER
- ALL-PURPOSE FLOUR
- FRESH DILL OR DILL WEED
Recipe adapted from Simple and Delicious Magazine.