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Total Time
25mins
Prep 15 mins
Cook 10 mins

Food & Wine Apr 2009

Ingredients Nutrition

  • 4 ears corn, kernels cut off and cobs reserved
  • 1 tablespoon vegetable oil
  • 1 onion, cut into 1/4-inch dice
  • 1 12 lbs piece ham
  • 2 cups heavy cream
  • 1 lb baking potato, peeled and cut into 1/2-inch dice
  • kosher salt & freshly ground black pepper

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.