Served at the 2018 Farmers’ Table Wine Trail

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

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.

Serve with Sauvignon Blanc

Smoky Ham and Corn Chowder Dierberg Star Lane

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