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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.


slideshow  More Fast Soups


  • Total Time:
  • Servings: 4

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  • 4 ears of corn, kernels cut off and cobs reserved
  • 1 tablespoon vegetable oil
  • 1 onion, cut into 1/4-inch dice
  • One 1/2-pound piece of ham—rind removed and reserved, ham cut into 1/4-inch dice
  • 2 cups heavy cream
  • 1 pound baking potatoes, peeled and cut into 1/2-inch dice
  • 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.

Contributed By Photo © Yunhee Kim Published April 2009

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