Ham Bone Corn Soup With Shrimp
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Yields:
-
4 bowls
- Serves:
- 4
ingredients
- 1 ham bone, fully cooked
- 233.88 g can corn kernels
- 248.05 g can creamed corn
- 4.92 ml dried thyme or 29.58 ml fresh thyme
- 1 carrot
- 1 small onion, quartered
- 14.79 ml butter
- 1 shallots or 0 medium onion, minced
- 226.79 g rock shrimp or 226.79 g other shrimp, cleaned
- salt and pepper
- 236.59 236.59 ml half-and-half or 236.59 ml milk
- water
directions
- 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.
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RECIPE SUBMITTED BY
Passionate cook, trying for healthy diet. Very adventurous, will try anything that looks promising. Very interested in new ingredients or new uses for old ones.