Corn and Ham Chowder

1. 1

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

2. 2

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

3. 3

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

4. 4

   Add the potatoes, corn cobs and 5 cups water.

5. 5

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

6. 6

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

7. 7

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

8. 8

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

9. 9

   Remove the corn cobs from the soup and discard.

10. 10

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

11. 11

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

12. 12

    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

13. 13

    Photograph by Antonis Achilleos

* Per serving · 4 servings · Values may vary.