Smoky Ham-and-Corn Chowder

By BobD

Melissa Rubel Jacobson deepens the flavor of this luxurious ham-and-corn chowder by simmering the scraps (the ham rind and corn cobs) in water to make a quick, tasty stock.

Ingredients

• 4 ears of corn, kernels cut off and cobs reserved
• 1 tablespoon vegetable oil
• 1 onion, cut into 1/4-inch dice
• One 1/2-pound piece of ham—rind removed and reserved, ham cut into 1/4-inch dice
• 2 cups heavy cream
• 1 pound baking potatoes, peeled and cut into 1/2-inch dice
• Kosher salt and freshly ground pepper

Details

Servings 4
Cooking time 35mins
Adapted from foodandwine.com

Preparation

Step 1

Using the back of a knife and working over a medium bowl, scrape the corn cobs to release any pulp and juices; reserve the cobs.

In a medium soup pot, heat the oil. Add the onion and cook over moderate heat until softened, about 6 minutes. Add 3 cups of water, the ham rind and the corn cobs, pulp and juices and bring to a simmer. Cook over moderately low heat for 5 minutes; discard the cobs and ham rind. Add the cream and potatoes, bring to a simmer and cook until the potatoes are almost tender, about 5 minutes. Add the corn kernels and ham and simmer until the corn and potatoes are tender, about 5 minutes longer. Season with salt and pepper, ladle into bowls and serve.