Smoky Ham-and-Corn Chowder
© Yunhee Kim

Smoky Ham-and-Corn Chowder


Melissa Rubel Jacobson deepens the flavor of this luxurious ham-and-corn chowder by simmering the scraps (the ham rind and corn cobs) in water to make a quick, tasty stock.

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  1. 4 ears of corn, kernels cut off and cobs reserved
  2. 1 tablespoon vegetable oil
  3. 1 onion, cut into 1/4-inch dice
  4. One 1/2-pound piece of ham—rind removed and reserved, ham cut into 1/4-inch dice
  5. 2 cups heavy cream
  6. 1 pound baking potatoes, peeled and cut into 1/2-inch dice
  7. Kosher salt and freshly ground pepper
  1. Using the back of a knife and working over a medium bowl, scrape the corn cobs to release any pulp and juices; reserve the cobs.
  2. In a medium soup pot, heat the oil. Add the onion and cook over moderate heat until softened, about 6 minutes. Add 3 cups of water, the ham rind and the corn cobs, pulp and juices and bring to a simmer. Cook over moderately low heat for 5 minutes; discard the cobs and ham rind. Add the cream and potatoes, bring to a simmer and cook until the potatoes are almost tender, about 5 minutes. Add the corn kernels and ham and simmer until the corn and potatoes are tender, about 5 minutes longer. Season with salt and pepper, ladle into bowls and serve.
Make Ahead
The chowder can be refrigerated overnight.

Suggested Pairing

Rich, toasty Chardonnay from Napa Valley.