Ham Bone Corn Soup With Shrimp

Ivy Food Sleuth's Note:

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.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 4

Yield: 4.0 bowls

• 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
• water

Directions:

1. 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.
2. Remove hambone and reserve any ham bits. Toss hambone away.
3. Place liquid in fridge overnight or until all fat rises and hardens at the top.
4. Remove fat.
5. Heat till warm and strain.
6. Return to pot.
7. Sautee shallot or onion.in butter.
8. Add to liquid.
9. Add both cans of corn.
10. Add thyme.
11. 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.
12. Bring to low boil and reduce heat.
13. Add shrimp and cook for three minutes.
14. Add cream or half and half.
15. Pepper to taste.
16. Add salt if needed. Taste first! Hambone aleady contributed salt.