Corn Chowder with Ham
As we head into fall, it’s time to stock up on cold weather recipes.
what you’ll need:
6 ears of corn (cut the corn from the cob), 1 pint of heavy cream, half a stick of butter (unsalted), s/p to taste, 1 Tbs of Thyme, 2 garlic cloves (diced) or a Tbs of garlic powder or a tsp of minced garlic, 1 medium Onion (diced), 2 Large Russet potatoes (cubed), 2 Large cans of vegetable or chicken broth and half of a pound of Ham (diced and skillet browned)
putting it all together:
Using half of the butter, saute the onion with garlic and thyme till onion is soft, add broth and potatoes and bring to a boil, let boil for about 7 minutes, using a potato masher, break down the potatoes (you don’t want to mash them completely-it’s nice to have some chunks in there), reduce heat add corn let simmer for another 10-12 minutes then add the cream, the rest of the butter and ham, let cook on low for another 5 minutes and serve with cornbread, if you like. Enjoy!