A delightful and hearty soup combining the flavors of ham and corn in a creamy base.
Place the ham bone in a large pot and cover with water.
Ensure the ham bone is fully submerged to extract maximum flavor.
Simmer the ham bone over medium heat for 30 minutes to create a flavorful broth.
Skim off any foam that forms on the surface for a clearer broth.
Remove the ham bone and set aside to cool. Once cooled, remove any remaining meat and chop it.
Save the meat for adding back into the soup later.
In a separate pan, melt the butter over medium heat and stir in the flour to create a roux.
Cook the roux until it turns a light golden color for a nutty flavor.
Gradually add the milk to the roux, stirring constantly until smooth and thickened.
Adding the milk slowly prevents lumps from forming.
Add the chopped onion, garlic, and corn to the pot with the broth, and simmer for 10 minutes.
Dice the onion finely for a smoother texture in the soup.
Combine the thickened milk mixture with the broth and vegetables, stirring well.
Stir gently to avoid breaking the corn kernels.
Add the chopped ham back into the soup and season with paprika, salt, and pepper.
Taste and adjust the seasoning as needed.
Simmer the soup for an additional 10 minutes to meld the flavors.
Avoid boiling to maintain the creamy texture.
Serve the soup hot, garnished with fresh parsley if desired.
Pair with crusty bread for a complete meal.
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