Corn and Ham Chowder

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe

Ingredients

Directions

  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.
  2. 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.
  3. 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.
Geoffrey Zakarian

Manhattan Corn Chowder

9m Easy 98%
CLASS
Michael Anthony

Clam Chowder

33m Intermediate 94%
CLASS
Erin Jeanne McDowell

Corn Chowder Pie

33m Easy 95%
CLASS
7m Easy 98%
CLASS
Anne Burrell

Corn Chowder

34m Easy 96%
CLASS
36m Intermediate 94%
CLASS
15m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages