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Ham Bone Corn Soup with Shrimp: A Taste of Comfort

The aroma of simmering ham bones always takes me back to my grandmother’s kitchen. I can almost see her, perched on a stool, carefully skimming the broth for impurities, a look of intense concentration on her face. The promise of a hearty soup, born from humble leftovers, was a weekly ritual, a fragrant beacon against the grey skies of a Midwestern winter. This Ham Bone Corn Soup with Shrimp builds upon that comforting foundation, adding a touch of seaside elegance to a classic. The sweetness of the corn and the savory depth of the ham, punctuated by the tender bite of shrimp, create a symphony of flavors that dances on the palate.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 4
Yield: 4 bowls
Dietary Type: Not specified (contains meat and dairy)

Ingredients

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
Shallots (or 1/4 medium onion, minced)
1⁄2 lb rock shrimp or 1/2 lb other shrimp, cleaned
Salt and pepper
1 cup half-and-half or 1 cup milk
Water

Equipment Needed

Large stockpot
Cutting board
Knife
Skimmer or spoon
Sauté pan
Immersion blender (optional) or regular blender (optional)

Instructions

In a large stockpot, place the ham bone, carrot and quartered onion. Cover with water. Bring to a simmer over medium heat.
Simmer the ham bone in the water with the carrot and quartered onion for about one hour. This process extracts all the wonderful flavors from the bone. This step can be done the day before or even days before to break up the cooking process.
Remove the ham bone from the pot using tongs or a slotted spoon. Set aside any ham bits that may have fallen off the bone during simmering. Discard the ham bone after it has given up its flavor.
Place the liquid in the refrigerator overnight or until all the fat rises to the top and hardens. This makes it easier to remove the excess fat, resulting in a healthier and more flavorful soup.
Remove and discard the hardened fat from the top of the broth. You can use a spoon or spatula to gently lift it off.
Heat the defatted broth until it is warm, but not boiling.
Strain the broth through a fine-mesh sieve to remove any remaining solids, ensuring a smooth and clear base for the soup.
Return the strained broth to the pot.
In a separate sauté pan, melt the butter over medium heat.
Add the minced shallots (or onion) to the melted butter and sauté until softened and translucent, about 3-5 minutes. Be careful not to brown them.
Add the sautéed shallots (or onion) to the broth in the pot.
Add both cans of corn: the corn kernels and the creamed corn, to the pot.
Add the thyme to the soup. Use 1 teaspoon of dried thyme or 2 tablespoons of fresh thyme, depending on your preference. Fresh thyme will offer a brighter, more pronounced flavor.
If a creamier soup consistency is desired, use an immersion blender to break down some of the corn. Alternatively, carefully transfer some of the soup to a regular blender, blend until smooth, and return it to the pot. The amount you blend depends on your desired level of creaminess.
Bring the soup to a low boil, then immediately reduce the heat to a simmer.
Add the shrimp to the simmering soup and cook for about three minutes, or until the shrimp turns pink and opaque. Be careful not to overcook the shrimp, as it will become rubbery.
Add the half-and-half (or milk) to the soup. Stir gently to combine.
Season with pepper to taste.
Add salt only if needed. Taste the soup first! The ham bone already contributes a significant amount of salt. Adjust the seasoning accordingly.

Expert Tips & Tricks

For a richer, more intense ham flavor, consider roasting the ham bone in the oven at 350°F (175°C) for 30 minutes before simmering it in the water. This will caramelize the bone and enhance its savory notes.
If you have leftover ham from the ham bone, dice it and add it to the soup along with the shrimp for extra flavor and protein.
To prevent the milk or half-and-half from curdling, make sure the soup is simmering gently and not boiling vigorously.
If you don’t have rock shrimp, you can use any type of shrimp you like, but make sure it is peeled and deveined before adding it to the soup.
To add a touch of heat, consider adding a pinch of red pepper flakes to the soup along with the thyme.

Serving & Storage Suggestions

Serve the Ham Bone Corn Soup with Shrimp hot, garnished with a sprig of fresh thyme or a swirl of cream. A crusty bread or grilled cheese sandwich makes a perfect accompaniment.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for longer storage, up to 2 months. To reheat, thaw the soup in the refrigerator overnight and gently warm it on the stovetop over low heat. Avoid boiling the soup, as this can cause the milk or half-and-half to curdle.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	378 kcal	N/A
Calories from Fat	N/A	55%
Total Fat	23.1 g	35%
Saturated Fat	13.7 g	68%
Cholesterol	160.1 mg	53%
Sodium	329.8 mg	13%
Total Carbohydrate	30.9 g	10%
Dietary Fiber	3 g	12%
Sugars	3.7 g	N/A
Protein	16.2 g	32%

Variations & Substitutions

Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce for a spicy version.
Vegetarian Option: Substitute the ham bone with vegetable broth and add smoked paprika to mimic the smoky ham flavor. You can also add diced potatoes or other vegetables for extra heartiness.
Dairy-Free Version: Use coconut milk or another plant-based milk alternative instead of half-and-half or milk.
Different Seafood: Substitute the shrimp with other seafood, such as crab meat or scallops.
Add Greens: Stir in some chopped spinach or kale at the end of cooking for added nutrients and flavor.

FAQs (Frequently Asked Questions)

Q: Can I use frozen corn instead of canned corn?
A: Yes, you can definitely use frozen corn. Just make sure to thaw it before adding it to the soup. You might need to adjust the cooking time slightly depending on the size of the corn kernels.

Q: Do I have to use rock shrimp?
A: No, you can use any type of shrimp you prefer. Just make sure it’s peeled, deveined, and cooked through before serving.

Q: Can I make this soup ahead of time?
A: Absolutely! The soup actually tastes better the next day as the flavors have time to meld together. Just store it in an airtight container in the refrigerator and reheat gently before serving. Add the shrimp just before serving to prevent it from becoming rubbery.

Q: My soup is too thick. What can I do?
A: Add a little extra broth or water to thin it out to your desired consistency.

Q: Can I freeze this soup?
A: Yes, you can freeze this soup. However, the texture of the cream or milk might change slightly after freezing and thawing. To minimize this, consider adding the dairy after thawing and reheating.

Final Thoughts

This Ham Bone Corn Soup with Shrimp is more than just a recipe; it’s a culinary hug, a comforting bowl that evokes memories of simpler times and shared meals. I encourage you to try this recipe and make it your own, experimenting with different variations and substitutions to suit your taste. Share it with loved ones, and let the warmth and flavor of this soup bring a little joy to your table. I’d love to hear your feedback and see your creations! Perhaps pair it with a crisp, dry white wine for a truly delightful experience.

Ham Bone Corn Soup With Shrimp Recipe