Corn and Ham Chowder

Name: Corn and Ham Chowder
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 3 stalks celery, thinly sliced; 6 ears corn, shucked; 1 large clove garlic, minced; 227 grams ham steak, diced; 158 milliliters heavy cream; 4 servings Kosher salt; 1 large onion, diced; 2 larges russet potatoes, peeled and cut into 1-inch cubes; 6 scallions, chopped; 4 sprigs thyme; 5 Tbsps unsalted butter

Need Head to the store and pick up heavy cream, scallions, garlic, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Slice the corn kernels off the cob and reserve the cobs.

Ingredients you will need

Corn Kernels

Heat 4 tablespoons butter in a large pot over high heat.

Ingredients you will need

Butter

Equipment you will use

Pot

Add the thyme, onion, celery, garlic, 1 teaspoon salt and all but 1/2 cup each corn kernels and ham; cook 1 minute.

Ingredients you will need

Corn Kernels

Celery

Garlic

Onion

Thyme

Salt

Ham

Add the potatoes, corn cobs and 5 cups water. Cover and cook until the potatoes are very tender, 20 to 25 minutes.

Ingredients you will need

Potato

Water

Corn

Meanwhile, heat the remaining 1 tablespoon butter in a skillet over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the reserved corn kernels and ham and cook until the ham is browned, about 6 minutes.

Ingredients you will need

Corn Kernels

Ham

Add the scallions and cook until softened, about 1 minute.

Ingredients you will need

Green Onions

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.

Ingredients you will need

Heavy Cream