Corn and Ham Chowder

  1. Slice the corn kernels off the cob and reserve the cobs.
  2. Heat 4 tablespoons butter in a large pot over high heat.
  3. Add the thyme, onion, celery, garlic, 1 teaspoon salt and all but 1/2 cup each corn kernels and ham; cook 1 minute.
  4. Add the potatoes, corn cobs and 5 cups water.
  5. Cover and cook until the potatoes are very tender, 20 to 25 minutes.
  6. Meanwhile, heat the remaining 1 tablespoon butter in a skillet over medium-high heat.
  7. Add the reserved corn kernels and ham and cook until the ham is browned, about 6 minutes.
  8. Add the scallions and cook until softened, about 1 minute.
  9. Remove the corn cobs from the soup and discard.
  10. Stir in the heavy cream and cook until heated through, about 1 minute.
  11. Ladle the soup into bowls and top with the corn-ham mixture.
  12. Per serving: Calories 677; Fat 34 g (Saturated 19 g); Cholesterol 117 mg; Sodium 1,297 mg; Carbohydrate 79 g; Fiber 10 g; Protein 23 g
  13. Photograph by Antonis Achilleos

corn, unsalted butter, thyme, onion, stalks celery, clove garlic, kosher salt, ham steak, russet potatoes, scallions, heavy cream

Taken from www.foodnetwork.com/recipes/food-network-kitchens/corn-and-ham-chowder-recipe.html (may not work)

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