Smoky Ham-And-Corn Chowder

Deliciously smoky and satisfying.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4  ears corn, kernels cut off and cobs reserved
• 1  tablespoon  vegetable oil
• 1  onion, cut into 1/4-inch dice
• 1  one half lb. piece ham, cut into 1/4-inch dice (rind removed and reserved)
• 2  cups heavy cream
• 1  lb baking potato, peeled and cut into 1/2-inch dice
•  kosher salt
•  fresh ground black pepper

Directions

1. Using back of a kinife and working over a medium bowl, scrape the corn cobs to release any pulp and juices; reserve the cobs.
2. In an 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 untiil the corn and potatoes are tender, about 5 minutes longer. Season with salt and pepper, ladle into bowls and serve.
3. Can be refrigerated over night.