Foodie Fridday - Fresh Corn and Ham Chowder

I love summer time...fresh peaches, watermelon, blackberries, and fresh corn!  Boil it, steam it, grill it, I don't care.  I love it!

I found this recipe in my latest of Food Network magazine under Weeknight Cooking...fast and easy meals.

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

Kosher salt

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!!