Corn and Ham Chowder

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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
  • Nutrition Info
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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


  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.