The chilly days of January are a great set up for a hot, Sunday supper shared with family, friends or co-workers. And, with a little advanced planning, your Sunday main course can transform into a Monday night delightful dish as well, saving you both time and cash.

For example, having roast Chicken on Sunday? Make chicken noodle soup on Monday.

Got a savory roast you will savor for your evening meal before watching a football game or family movie to round out your weekend? Chop some up leftover meat  and enjoy homemade beef barley soup on Monday.

These double-duty meals can simmer on the stove through the day on Monday if you are home, or ready themselves in the crock pot if you are at work.

Here is one example to try out soon.

For Sunday supper, serve baked ham. As sides, offer corn, your favorite type of potato, rolls and a yummy dessert.

Then, on Monday? Make Ham-Corn Chowder whipped up from the leftovers.

A hearty, stick-to-your-ribs, steaming bowl of deliciousness. I always get requests for this recipe each time I serve it. So much so that I  made it a point to include it in my hospitality book A Life That Says Welcome. along with other Sunday supper to Monday soup ideas. I’ll bet you can think of even more ways to combine two days worth of recipes with a main meat dish. Enjoy!

Ham-Corn Chowder

In a large stock or soup pot combine:

4 cups chicken stock (or 4 cups water with bouillon cubes to taste)

4 cups chopped, peeled Yukon Gold potatoes

1 chopped onion

1/2 cup finely chopped celery (optional)

Cook, covered, over medium heat for 30 minutes or until potatoes are tender. Then add:

3 tablespoons butter

2 cups chopped leftover ham

1 1/2 cups leftover corn

2 cans cream of chicken soup

1 1/2 cups sharp cheddar cheese

Simmer, uncovered, on low for at least a half hour or more.

Just before serving, add:

8 ounces sour cream.

Thin with a little milk if needed. Stir well. Serves 8–10.