1 1/2-pound piece of hamrind 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
How to Make It
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.
Good solid soup. I'd make it again. I used what I had on hand: 1% milk, yukon gold potatoes, one can of corn, and I diced ham steak (about 2 cups). I used more milk and less water (about 3c and 2c) then added a little cornstarch slurry to thicken it up. I'm going to try adding cheese next time but otherwise wouldn't change much.
I tweaked this recipe a little. I used 1/2 lb of pre-cooked cubed ham, 1/2 lb of frozen corn, 2% milk instead of whole cream, added 2 Tbsp. flour (to thicken soup), 1/4 cup shreaded cheese and 3Tbsp. butter. Okay... I changed the recipe a lot! However, it was REALLY good! I figured if I kicked out the heavy cream I could afford to add butter and cheese to it!
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