Corn and Ham Chowder

By bkotowich

Ingredients

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

Details

Servings 4

Preparation

Step 1

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