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Summer Corn and Ham Chowder

Author: melinmac

Ingredients

  • 4 scallions
  • 2 carrots
  • 4 stalks celery
  • 1 pound Yukon Gold or red potatoes
  • 1/2 large ham steak
  • 2 T butter
  • 4 cups fresh corn kernels
  • 1 bay leaf
  • 4 cups chicken broth
  • 2 cups milk
  • salt and black pepper, to taste
  • 1/4 cup chopped parsley

Instructions

  • Prep the veg and shred the ham - Chop the scallions, separating the white from the green parts. Dice the carrots and celery. No need to peel the potatoes. Just chop them into bite-sized pieces. Shred the ham steak.
  • Sweat the veg - Add the butter to your soup pot and sauté the whites of the scallions, the carrots and celery until they're quite soft.
  • Simmer - Add the potatoes, shredded ham, 2 cups of corn kernels, bay leaf, and broth to the pot, and simmer until the potatoes are soft.
  • Blend the milk and reserved corn kernels - Blend the remaining 2 cups of corn kernels with the milk until there's no texture left at all. Strain if necessary.
  • Allow the chowder to thicken - Add the blended corn and milk mixture to the soup pot. This is when it becomes chowder! Cook for about 10 minutes longer, allowing the chowder to thicken a bit.
  • Garnish and serve - Remove the bay leaf. Stir in the scallion greens and the parsley, and serve with big spoons.