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SMOKY HAM-AND-CORN CHOWDER

Smoky Ham-and-Corn Chowder

tulipbabette
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Food and Wine, April 2008

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INGREDIENTS

Servings: 4

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

DIRECTIONS

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.