Prep 15 mins
Cook 1 hr
A new direction from the usual pea soup, this is a delicious use up for that leftover hambone. The shrimp adds a festive note and good flavor, especially if you are able to get fresh rock shrimp. But any frozen or fresh shrimp is fine. I improvised this recipe when I wanted something different from pea or bean soup.
- 1 ham bone, fully cooked
- 1 (8 1/4 ounce) can corn kernels
- 1 (8 3/4 ounce) can creamed corn
- 1 teaspoon dried thyme or 2 tablespoons fresh thyme
- 1 carrot
- 1 small onion, quartered
- 1 tablespoon butter
- 1 shallots or 1⁄4 medium onion, minced
- 1⁄2 lb rock shrimp or 1⁄2 lb other shrimp, cleaned
- salt and pepper
- 1 cup cream or 1 cup half-and-half or 1 cup milk
- Simmer hambone in water to cover with the carrot and the quartered onion for about one hour. This can be done the day before or even days before.
- Remove hambone and reserve any ham bits. Toss hambone away.
- Place liquid in fridge overnight or until all fat rises and hardens at the top.
- Remove fat.
- Heat till warm and strain.
- Return to pot.
- Sautee shallot or onion.in butter.
- Add to liquid.
- Add both cans of corn.
- Add thyme.
- If a creamier soup is desired, break down some of the corn with immersion blender or transfer to blender and blend to desired consistency and return to pot.
- Bring to low boil and reduce heat.
- Add shrimp and cook for three minutes.
- Add cream or half and half.
- Pepper to taste.
- Add salt if needed. Taste first! Hambone aleady contributed salt.