Corn and ham chowder

JanaBy Jana    

October 20, 2014

Corn and ham chowder 0 5 0

Unusual combination which worth to try.

  • Prep: 15 mins
  • Cook: 25 mins
  • 15 mins

    25 mins

    40 mins

  • Yields: 4 Servings


1Slice the corn kernels off the cob and reserve the cobs.

2Heat 4 tablespoons butter in a large pot over high heat.

3Add the thyme, onion, celery, garlic, 1 teaspoon salt and all but 1/2 cup each corn kernels and ham; cook 1 minute.

4Add the potatoes, corn cobs and 5 cups water.

5Cover and cook until the potatoes are very tender, 20 to 25 minutes.

6Meanwhile, heat the remaining 1 tablespoon butter in a skillet over medium-high heat.

7Add the reserved corn kernels and ham and cook until the ham is browned, about 6 minutes.

8Add the scallions and cook until softened, about 1 minute.

9Remove the corn cobs from the soup and discard.

10Stir in the heavy cream and cook until heated through, about 1 minute.

11Ladle the soup into bowls and top with the corn-ham mixture.


6 ears corn, shucked

5 tablespoons of butter


1 large onion, diced

3 stalks celery, thinly sliced

1 large clove garlic, minced


10g ham steak, diced

2 large potatoes, peeled and cut into cubes

6 scallions, chopped

2/3 cup double cream


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