Corn and Ham Chowder

Total Time:
40 min
10 min
30 min

4 servings

  • 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

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

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4.3 6
Delicious and so simple. I used broth instead of water. I also added roasted green chilies that put it over the top. Float some homemade garlic croutons on top and people will be standing in line for seconds. item not reviewed by moderator and published
Excellent! I would double the browned ham and corn garnish as well. item not reviewed by moderator and published
I'll put in more ham next time. Also, I will double the browned ham and corn garnish, and put 1/2 in the soup and reserve the rest for a topping. It was so delicious, my picky family ate every last drop. item not reviewed by moderator and published
I used chicken broth instead of water and like everyone else I thought the broth was thin. I used a spoon and smashed alot of the potatoes and let it sit and it actually thickened up. The flavor was very good. I will make it again over the summer when I have fresh corn (I used frozen but overall enjoyed this. Very nice supper with salad and warmed rolls. item not reviewed by moderator and published
overall, a great soup. My only complaint was that the broth was too thin for my taste. Plus, the broth was a bit bland being that it is only water and heavy cream. But the flavors were good and I enjoyed it! item not reviewed by moderator and published
Broth was a bit thin, would add more potatoes next time, but a good way to enjoy fresh corn. item not reviewed by moderator and published

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