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.
More Fast Soups
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
How to Make It
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.
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.
The chowder can be refrigerated overnight.
Rich, toasty Chardonnay from Napa Valley.
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