Corn and Ham Chowder

Name: Corn and Ham Chowder
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

11 ingredients

13 steps

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

Directions

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