Corn and Ham Chowder

Corn and Ham Chowder
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 40m

This hearty and filling cream soup is easy to prepare. Make it using leftovers and make both your tummy and your wallet happy.


  • 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


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Per serving: Calories 677; Fat 34 g (Saturated 19 g); Cholesterol 117 mg; Sodium 1,297 mg; Carbohydrate 79 g; Fiber 10 g; Protein 23 g

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