Leftover Ham and Vegetable Cheddar Soup

April  6, 2021
0 Ratings
  • Prep time 20 minutes
  • Serves 4 to 6 serviings
Author Notes

I was looking for recipes that used up leftover Christmas and/or Easter ham. Wanted something besides ham salad or ham sandwiches. When I couldn't find something that appealed, I put this together. My husband loved it! —Karen Brooks

What You'll Need
  • 3/4 cup diced onion
  • 1/2 cup diced carrots
  • 1/2 cup diced bell pepper
  • 1/4 cup diced celery
  • 1/4 cup plus 2 Tablespoons butter
  • 1 cup chicken broth
  • 2 cups milk
  • salt and pepper to taste
  • 2 cups shredded sharp cheddar cheese
  • 1-1/2 cups cubed cooked leftover ham
  • 1 cup corn (fresh or frozen, unthawed)
  • 2 tablespoons minced pickled jalapeno peppers
  1. In a large saucepan, melt the 2 Tablespoons of butter and saute the onions, carrots, bell pepper and celery until soft.
  2. Add the chicken broth and potatoes. Bring to a boil. Reduce the heat and simmer until the potatoes are tender.
  3. In a separate pan, melt the 1/4 cup of butter. Stir in the flour and cook, stirring for 3 minutes. Add salt and pepper to taste. Slowly stir in the milk. Bring to a simmer and cook, stirring until thickened.
  4. Stir the cheese into the milk mixture and stir until melter.
  5. Pour the cheese mixture into the pot with the vegetable/broth mixture. Stir until well combined.
  6. Add the ham, corn and jalapenos to the pot. Heat through and serve.

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