Pork pairs well with other ingredients, especially for these ham soup recipes, including corn chowder, ham and bean soup, ham and potato soup, sausage soup, ham and lentil soup, ham and split pea soup, ham chowder and more.
“As a mother of three, it goes without saying that time is short but precious to me,” relates Brenda Turner of Schererville, Indiana. “I whipped up this fast and nutritious chowder one night, and my 7-year-old son said it was ‘Awesome!’ ”
You'll dig into satisfaction when this thick and creamy chowder is on the menu. Loaded with comforting flavor, it's sure to make friedns and family think you labored for hours perfecting it.—Lee Bremson, Kansas City, Missouri
"My husband, David, and I volunteer at our American Legion post, cooking dinner on Friday nights," says Lee Hawk of San Diego, California. "David, who loves beams, concocted this hearty soup that combines limas and great northerns with cubes of ham and chopped vegetables. I like to serve it with corn bread."
I found this recipe years ago and substituted Cajun stewed tomatoes for a bolder taste. Now I prepare this dish for out-of-state guests who want to taste some Cajun food. Everyone who tries it gives it high marks. Plus, it's easy to prepare. —Sue Fontenot, Kinder, Louisiana
I invented this recipe one evening when I wanted to serve soup, but had no time to shop—so I used whatever I had on hand. When my husband said, "Please make it again", I hurriedly wrote down the ingredient list!—Mrs. J.C. Mantel, Orange City, Iowa
“I knew this recipe was a keeper when my mother-in-law asked for it!” relates Marty Matthews in Clarksville, Tennessee. The hearty soup, chock-full of leftover ham, veggies and cheese, is creamy and comforting. And even though the recipe makes enough to feed a crowd of post-holiday guests, Mary notes, “don’t look for leftovers!”
My mother is an excellent cook who rarely follows a recipe exactly. My two sisters and I do the same thing, adding something here, omitting something there. With this soup, I sometimes leave out the bacon and butter, and have used canned corn and creamed corn with good results. We like to eat this soup with big soft hot pretzels instead of crackers. —Sharon Rose Brand, Stayton, Oregon