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
- Slice the corn kernels off the cob and reserve the cobs.
- Heat 4 tablespoons butter in a large pot over high heat.
- Add the thyme, onion, celery, garlic, 1 teaspoon salt and all but 1/2 cup each corn kernels and ham; cook 1 minute.
- Add the potatoes, corn cobs and 5 cups water.
- Cover and cook until the potatoes are very tender, 20 to 25 minutes.
- Meanwhile, heat the remaining 1 tablespoon butter in a skillet over medium-high heat.
- Add the reserved corn kernels and ham and cook until the ham is browned, about 6 minutes.
- Add the scallions and cook until softened, about 1 minute.
- Remove the corn cobs from the soup and discard.
- Stir in the heavy cream and cook until heated through, about 1 minute.
- Ladle the soup into bowls and top with the corn-ham mixture.
- 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
- 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)