Ham and corn chowder

A chowder that makes perfect use of leftover Easter ham.

By , The Gourmand Mom

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    Use your leftover Easter ham to make this tasty ham and corn chowder.
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Life is made up of a series of memories; some big, some small, some clearly life-changing, and some seemingly inconsequential. My wedding day, the births of my children, the loss of loved ones … all clearly consequential. But the little memories … like singing the soundtrack to "Grease" with my sisters while we played on our childhood swingset or selling candy bars outside the grocery store or riding our bikes in the park … turns out that those are just as consequential. We just don’t always realize it in the moment.

I was playing around on my computer the other night and distractedly watching "American Idol," when two of the contestants come on stage and begin singing "Islands in the Stream," a duet originally performed by Kenny Rogers and Dolly Parton. In an instant I was transported back to my childhood, in my parents’ room, where my sisters and I used to stand at the foot of their bed, with our toes jammed between the mattress and boxspring, so that when we’d lean forward, the edge of the mattress would catch our calves and we’d suspend there, bobbing forward with our arms outstretched. We’d sway back and forth, mock-gliding over the mattress singing "Islands in the Stream" at the top of our lungs … with all the wrong lyrics, I am sure.

Such a simple little memory and yet it’s etched in my mind. Because it’s more than the ordinary event of singing a song with my sisters. It was a matter of being together, of laughing, of loving, and of feeling at home. Those are consequential, life-altering sorts of things wrapped in a silly little memory and tied together with a country song.

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Every morning, our boys come bursting into our bedroom. The baby is usually already there by that point, drowsily enjoying a morning feeding. But the older boys don’t wake drowsily. They wake with a lightening bolt and go 0 to 60 in the moment they open their eyes. They fly into our room in a flurry. They do not stick their toes between our mattress and sing a Kenny Rogers and Dolly Parton duet. They mostly just make animal noises and shout things like underpants.

They climb into my armoire. They climb under the bed. They jump on top of the bed. (Just imagine if you released a couple of monkeys into an enclosed space … it’s exactly like that.) Every so often we can convince them to climb under the covers for a snuggle. And sometimes we’re inclined to just send them back to their room because the activity level far exceeds what we’re prepared to handle that early in the morning. But those morning memories, of waking to a family that loves them … those memories matter.

This weekend we’ll be making more memories, the kind that add a bit of mystery and magic to childhood. Though I’ve expressed my half-hearted support for the Easter bunny, he will be visiting our home, hiding eggs, and leaving a basket filled with soft, stuffed-bunny toys, bubble wands, chocolate-dipped marshmallow Peeps, chocolate eggs, jelly beans, and animal crackers hidden under the cellophane grass. We’ll color eggs and make a coconut-covered bunny cake with shoe-string licorice whiskers and a jelly bean nose. It’s tradition. And tradition matters, too.

For Easter dinner this year, we will most likely enjoy slow-roasted lamb with a fresh mint sauce, along with roasted red potatoes, roasted asparagus, and slices of warm French baguette.

Our family prefers lamb over ham, but for many families, ham is the star of their traditional Easter feast. With that in mind, I came up with this ham and corn chowder, which would make perfect use of leftover Easter ham. This satisfying soup is worth making, even if you don’t have leftover ham on hand! It’s hard to go wrong with sweet kernels of corn in a warm, creamy broth. Use fresh corn, cut from the cob, if corn is in season or use frozen when it is not. I used frozen corn kernels and it was perfect.

Ham and Corn Chowder

 2 tablespoons olive oil
1 small onion, diced
2 teaspoons garlic, minced
2 tablespoons flour
2 15-ounce cans vegetable broth (about 3 1/2 cups)
2 cups ham, diced (approximately)
2-1/2 cups sweet corn kernels (fresh or frozen)
6-8 green onions, sliced
1 large baking potato, peeled and cut into 1/2-inch cubes
1 cup half and half
1/2 teaspoon paprika
Salt and pepper, to taste
Additional sliced green onions, for garnish

Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic. Cook for a few minutes, until lightly golden and tender.

Sprinkle the flour over the onions and garlic. Stir to coat and cook for another minute or so. Whisk in the vegetable broth. Bring the mixture to a simmer and cook for about 3 minutes. (The broth should begin to thicken slightly.)

Add the ham, corn, green onions, potato, and half and half to the pan. Bring the soup to a boil. Boil, stirring frequently, for 10-15 minutes, until the potatoes are tender. Ideally they should just be beginning to break down (to add extra thickness to the soup) but not so mushy that they’re falling apart.

Season with the paprika and salt and pepper, to taste. Serve warm, garnished with additional sliced green onions.

Related post on The Gourmand Mom: Deviled Egg Salad

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