Corn and Ham Chowder

By Jeannine13

Recipe courtesy Food Network Magazine

Ingredients

• 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

Details

Servings 4
Preparation time 10mins
Cooking time 40mins
Adapted from foodnetwork.com

Preparation

Step 1

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