Ham and Potato Soup with Smoked Paprika and Corn
This smoky, slightly sweet variation tastes like summer campfire vibes in a bowl—minus the bug spray. Smoked paprika adds depth, while corn brings natural sweetness and pops of texture.
Ham and Potato Soup with Smoked Paprika and Corn Ingredients
- 2 cups diced ham
- 4 cups diced potatoes
- 1 1/2 cups frozen or canned corn (drained)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 4 cups chicken broth
- Salt and pepper, to taste
- Optional: 1/2 cup cream for richness
Kitchen Tool Tips
Crock Pot
Long simmer time brings out that deep smoky flavor.
Garlic Press
Faster than mincing, and you keep your fingers garlic-free.
Wooden Spoon
Helpful for stirring at the end without scratching the crock pot.
How to Make Ham and Potato Soup with Smoked Paprika and Corn
- Add ham, potatoes, corn, onion, garlic, paprika, and broth to the crock pot.
- Cook on low for 6–7 hours or high for 3–4 hours.
- Stir well. Add cream if desired, then season to taste and serve.
Nutritional Information
Per serving:
- Calories: 300
- Fat: 10g
- Carbohydrates: 34g
- Protein: 18g
- Fiber: 3g
- Sodium: 790mg
How to Serve
Garnish with chopped parsley, crumbled bacon, or a sprinkle of smoked cheese. Serve with cornbread or cheddar biscuits.
Storage
- Fridge: up to 4 days
- Freezer: up to 2 months
- Reheat gently; stir well if cream was added
FAQs
Can I use fresh corn?
Yes! Fresh corn off the cob adds a nice crunch and extra sweetness.
Is this recipe spicy?
Nope, just smoky. Add a pinch of cayenne if you want heat.
Can I make it dairy-free?
Absolutely—just skip the cream or use coconut cream for richness.