Corn and Ham Chowder

• 6 ears corn, shucked
• 5 tablespoons unsalted butter
• 4 sprigs thyme
• 1 large onion, diced
• 3 stalks celery, thinly sliced
• 1 large clove garlic, minced
• Kosher salt
• 1 8 -ounce ham steak, diced
• 2 large russet potatoes, peeled and cut into 1-inch cubes
• 6 scallions, chopped
• 2/3 cup heavy cream

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)