Summer Ham and Corn Soup

It’s been a hot minute, yeah? I’ve spent the last eleven years teaching 6th grade math which is more than enough of a full-time job and blogging fell aside. Did I stop making soup? No. Did I have time to write and photograph? Also no. 

But now it’s summer break and I have this urge to experiment with soup again, 

The people who live in my house are now just me and Mr. Soup. The kids have households of their own. Boo. No more lunchbox drama. And now with July giving me that breathing room that only July can bring, I have some time to brush the dust off an old blog. I have been making food every weekend for my father-in-law since we just lost my mother-in-law… and soup is the one sure way to his heart and stomach. Providing him with some tangible homemade love is doing Mr. Soup and I good. (Today Mr. Soup shucked the corn because I verifiably hate that) 

So here we go. And right off the bat I’m going to break one of my original cardinal rules. I’m going to make some stock from scratch. But only because it’s summer stock! Ham hocks and corn cobs for the base. 

This is brothy and light enough for July soup. It’s really tasty, even if it isn’t super pretty. We hope you enjoy as well! 

Summer Ham and Corn Soup

Makes around 15 cups of soup. Reheats beautifully. 

Stock

1 large carrot, quartered, fat end sliced in half

2 celery stalks, quartered, fattest 1/4 cut in half

1 yellow onion, peeled, cut into sixths

8 whole peppercorns

2 bay leaves

8 c. lower sodium chicken broth (I use Swanson Natural Goodness)

8 c. water

4-6 corn cobs, kernels cut off and reserved. Use the back of a knife to scrape all the corn milk off of the cobs into the stock

2 large ham hocks or 3 smaller

Combine all ingredients into a stock pot. Bring to a simmer and let it go around 3 hours. Strain into a separate container, leaving all the solids behind. You should have around 10 cups of stock. Take the ham hocks and shred the meat off and reserve. At this point if you want less fat in the broth you can chill it and take the solidified fat off the top. I did not. 

Soup

1 T extra virgin olive oil 

1/2 yellow onion, diced 

1 clove of garlic, pressed through a press 

2 celery stalks, diced 

10 c. ham and corn cob stock

2 large Yukon gold potatoes, diced

1/2 c. minced fresh parsley

1 1/2 c. shredded ham hock meat

Reserved corn kernels

2 t. tobasco

2 t. cider vinegar

Salt and pepper to taste

Minced chives for garnish (optional)

Heat olive oil over medium heat in a stock pot until shimmering, but not smoking. Add onions and sauté until translucent, around 7 minutes. Add in pressed garlic and cook until fragrant, around 30 more seconds. Add in the celery and saute an additional 3-5 minutes. 

Once the vegetable base is ready, add the stock and bring to a simmer. Once simmering, add in the potatoes and cook just until potatoes are tender, but not falling apart. 10-15 minutes depending on your dice size. Add in the ham until it is heated through and then last add the corn kernels, you don’t want to cook them too long, you want that sweet pop and texture they add to summer. Finally stir in your parsley and tobasco and vinegar. Taste, and adjust seasoning as needed. If desired, serve with minced chives on top.