Corn and Ham Chowder

Ingredients

• 3 stalks celery thinly sliced
• 6  ears corn 
• 1 large clove garlic minced
• 8 ounce ham steak diced
• 0.7 cup heavy cream 
• 4 servings kosher salt 
• 1 large onion diced
• 2 large russet potatoes peeled cut into 1-inch cubes
• 6  scallions chopped
• 4 sprigs thyme leaves 
• 5 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• ladle
• pot

Directions

1. Slice the corn kernels off the cob and reserve the cobs.
2. Heat 4 tablespoons butter in a large pot over high heat.
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. Add the potatoes, corn cobs and 5 cups water. Cover and cook until the potatoes are very tender, 20 to 25 minutes.
5. Meanwhile, heat the remaining 1 tablespoon butter in a skillet over medium-high heat.
6. Add the reserved corn kernels and ham and cook until the ham is browned, about 6 minutes.
7. Add the scallions and cook until softened, about 1 minute.
8. 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.
9. Photograph by Antonis Achilleos