Creamy Ham Bone Wild Rice Soup

This creamy wild rice ham bone soup recipe uses a smoked ham shank to create a rich homemade broth with tender vegetables and cooked wild rice. A Midwest classic that is comforting, filling, and perfect for leftovers.

There is something deeply comforting about a pot of creamy wild rice soup simmering on the stove, especially when it starts with a smoked ham shank. The ham broth alone is rich, savory, and packed with flavor, creating the base for a truly satisfying ham soup. When you add wild rice, you get not only great texture but also extra protein and nutrients, making this soup hearty enough to be a complete meal. Wild rice has a nutty taste and a slightly chewy bite that holds up beautifully in creamy soups without turning mushy.

This creamy ham soup is a true Midwest classic. It is the kind of recipe you make after a holiday ham or when you spot a good ham steak or smoked shank at the meat counter at Fareway. It is practical, cozy, and perfect for feeding a family or packing into a thermos for lunch. The combination of vegetables, cooked ham, and creamy broth creates a flavor that tastes like it has been simmering all day.

Ingredients

Smoked ham shank
Butter
Medium onion
Celery
Carrots
Garlic
Purpose flour
Heavy cream and heavy cream for extra richness
Cooked wild rice or wild rice blend
Bag of peas
Can of corn
Salt
Black pepper
Water
Dairy of choice if needed

Equipment

Instant Pot
Slow cooker
Large Dutch oven
Saucepan
Cutting board
Knife
Wooden spoon for stirring

Instructions

Instant Pot

Place the ham shank in the Instant Pot and add water. Boil on sauté for about 10 minutes, then cancel and pressure cook for 45 minutes to create the ham broth. Remove the ham and separate it from the bone. Set aside.
In sauté mode, melt the butter, then add the onions, celery, carrots, and garlic. Stir until tender. Sprinkle in purpose flour to thicken, then cook briefly. Slowly add the ham broth, stirring to avoid lumps. Add peas, corn, cooked rice, cooked ham, salt, and pepper. Simmer on sauté for 10 minutes, then stir in heavy cream. Taste and adjust seasoning.

Slow Cooker

Add the ham shank and water to the slow cooker, then cook on low for 6 hours. Remove the bone and chop the leftover ham. In a saucepan, cook the butter, onions, celery, carrots, and garlic, stirring in the flour. Add this mixture to the slow cooker along with peas, corn, cooked wild rice, cooked ham, salt, pepper, and heavy cream. Cook for an additional 30 minutes until creamy.

Dutch Oven

In a large Dutch oven, boil the ham shank in water until tender. Remove and chop the cooked ham. Melt the butter in the pot, then add the vegetables and garlic, and stir until soft. Add flour and cook briefly. Slowly add broth and simmer. Stir in cooked rice, peas, corn, cooked ham, salt, and black pepper. Finish with heavy cream and simmer until the texture is creamy and smooth.

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Ham Bone Wild Rice Soup

A hearty and comforting ham bone wild rice soup made on the stovetop with smoked ham, vegetables, creamy broth, and wild rice for a cozy, satisfying meal.

Servings 8

Ingredients

• 1 smoked ham shank
• 8 cups water
• 3 tbsp butter
• 1 medium onion, diced
• 2 stalks celery, diced
• 3 medium carrots, diced
• 3 cloves garlic, minced
• 3 tbsp all-purpose flour
• 1 cup heavy cream
• 3 cups cooked wild rice
• 1 10 ounce bag frozen peas
• 1 15 ounce can corn
• salt and pepper to taste
• extra water if needed

Instructions

1. Place the smoked ham shank in a large pot and add the water. Bring to a gentle boil, then reduce to a simmer. Simmer uncovered for 60 to 90 minutes, until the broth is flavorful and the ham is tender. Remove the ham shank from the pot. Let it cool slightly, then remove the meat, chop it, and discard the bone. Set the ham aside and keep the broth warm

2. In a large soup pot or Dutch oven, melt the butter over medium heat. Add the onion, celery, and carrots. Cook for 6 to 8 minutes, stirring occasionally, until softened. Add the garlic and cook for about 30 seconds until fragrant.

3. Sprinkle the flour over the vegetables and stir well. Cook for 1 to 2 minutes to remove the raw flour taste.

4. Slowly add the ham broth, stirring constantly, and bring to a gentle simmer until slightly thickened.

5. Stir in the chopped ham, cooked wild rice, peas, and corn. Add the heavy cream and additional cream if desired. Simmer for 10 to 15 minutes until heated through.

6. Season with salt and black pepper. If the soup is too thick, add additional water or your dairy of choice until the desired consistency is reached. Serve warm.

How to Store Leftovers

Let the soup cool completely, then store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring often. You may need to add a splash of dairy to loosen the soup as it thickens when chilled.

If You Like This Recipe, try:

Italian Penicillin Soup 

Pasta e Fagioli Soup 

Creamy Beef Wild Rice Soup 

Greek Chicken Chili 

If you like this recipe, please comment on this blog post and let me know how it turned out for you. You can also tag me on Facebook, Instagram, Pinterest, and Twitter so I can see your version of this creamy ham and wild rice soup.