| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Calories | 677 |
| Total Fat | 34 grams |
| Saturated Fat | 19 grams |
| Cholesterol | 117 milligrams |
| Sodium | 1297 milligrams |
| Carbohydrates | 79 grams |
| Dietary Fiber | 10 grams |
| Protein | 23 grams |
| Calories | 677 |
| Total Fat | 34 grams |
| Saturated Fat | 19 grams |
| Cholesterol | 117 milligrams |
| Sodium | 1297 milligrams |
| Carbohydrates | 79 grams |
| Dietary Fiber | 10 grams |
| Protein | 23 grams |
Reviews
Fresh corn isn’t available often so I used 4C. frozen sweet corn, added 1 more potato and a tsp of salt too. I did step 1, reserved the ham and 1 cup of corn back and cooked the rest.
Then on to step 3 and puréed the rest of it with an immersion blender.
Back to step 2 to add the rest of the corn and ham. Simmered about 15 min.
Yum!
Then on to step 3 and puréed the rest of it with an immersion blender.
Back to step 2 to add the rest of the corn and ham. Simmered about 15 min.
Yum!
I first found this recipe in the Food Network magazine years ago. I made it twice and then my husband got rid of all my magazines. I’m so glad it was so easy to find again. This is the best corn chowder I’ve ever had. There is so much flavor in the broth from the cobs. I’m going to make it again and use bacon instead of ham.
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.
Excellent! I would double the browned ham and corn garnish as well.
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.
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.
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!
Broth was a bit thin, would add more potatoes next time, but a good way to enjoy fresh corn.