It's absolutely the best corn chowder I've made but be forewarned...the recipe said 4 servings...this will serve at least 6.
Fresh Corn and Ham Chowder
active time: 30 minutes/ total time 40 minutes
6 ears corn, shucked
5 T. unsalted butter
4 sprigs thyme
1 large onion, diced
3 stalks celery, thinly sliced
1 large clove garlic, minced
8 oz. ham, diced
2 large russet potatoes, peeled and cut into 1" pieces
6 scallions, chopped
5 c. water
2/3 c. heavy cream (I know, but it's soooooo good!)
black pepper, as desired
1. Slice the corn kernels off the cob and reserve the cobs. Heat 4 T. butter in a large pot over high heat. Add the thyme, onion, celery, garlic 1 t. salt and all but 1/2 c. EACH corn kernels and ham; cook 1 minute. Add the potatoes, corn cobs and 5 c. water. Cover and cook until the potatoes are very tender, 20-25 minutes.
2. Meanwhile, heat the remaining 1 T. butter in a skillet over med. high heat. Add the reserved corn kernels and ham and cook until the am is browned, about 6 minutes. Add the scallions and cook until softened, about 1 minute.
3. Remove the corn cobs from the soup and discard. Stir in the heavy cream and cook until heated through, but not boiling, about 1 minute. Ladle the soup into bowls and top with the corn-ham mixture.
YUM! Hubby was late coming home from work so my corn-ham garnish didn't look as fresh as it should have. I will also save some of the scallions for the garnish as well the next time...and there will be a next time for sure!!