Sweet Corn Chowder with Crispy Ham

[Hailey] Summer nights call for a one pot wonder! Growing up, I tried to increase my repertoire of “gourmet” dishes. Ten-year-old me loved corn chowder but had to convince my mom to let me use the stove unsupervised. Finally in middle school and high school, I perfected my corn chowder recipe and made it when it was my turn to make dinners. It has actually been a few years since I threw all my favorite carbs into a pot and enjoyed a nice hearty bowl of chowder at home!

I try not to stand over the stove too much in the Texas summer heat, so one thing I love about this soup is that you can just drop your ingredients in and forget about them for a few minutes. You can’t really overcook the soup since the broken down potatoes give it its body and creaminess.

I was scouring the cupboards and freezer the day before grocery day and saw some frozen corn and potatoes and knew what I had to do! Since I always have Niman Ranch uncured ham in the fridge, I had an easy decision to make. This version is a little more fancy with corn cut off the cob, but honestly frozen corn does the trick. Sweet, fresh summer corn can’t be topped!

With creamy potatoes, fresh sweet corn, salty ham and with just enough bite from a jalapeño, this soup screams summertime!

 
 
Sweet Corn Chowder with Crispy Ham

Sweet Corn Chowder with Crispy Ham

With creamy potatoes, fresh sweet corn, salty ham and with just enough bite from a jalapeño, this soup screams summertime!

Makes: 6 servings

Sweet Corn Chowder with Crispy Ham

Prep time:

Cook time:

Ingredients
  • 1/2 lb shaved ham or proscuitto
  • 4 ears corn, kernels cut off the cob
  • 2 russet potatoes, cubed
  • 6 cups low sodium chicken or vegetable stock
  • 1 small white onion, chopped
  • 1 jalepeño, diced, remove seeds and ribs
  • 1/4 cup fresh cilantro
  • 1/2 cup heavy cream
  • 2 Cloves Garlic, crushed
  • 2 TBSP flour
  • 2 TBSP butter
  • 1 TBSP olive oil
  • 1 tsp Salt
  • Pepper to taste

Instructions:
  1. In a medium to large sized pot, heat olive oil and add onion, jalapeño, salt, pepper and garlic. Sweat onion until it becomes translucent.
  2. Add butter to pan, then flour, stirring until onion is coated. Add chicken stock to pot and diced potato. Bring to boil and cook for 20 minutes, until potatoes are soft.
  3. With an immersion blender, blend in pot on low speed until mixture is still chunky but partially blended. If you don't have an immersion blender, ladel in 2 scoops of soup into your blender and blend. Add it back to the pot and mix!
  4. Add corn kernels, heavy cream and half of the chopped cilantro. Let simmer for 5 minutes.
  5. Meanwhile, lay shaved ham on a baking sheet and broil for 5 minutes on 500 degrees.
  6. Taste and salt as necessary. Serve in bowls with ham and garnish of cilantro on top. Enjoy!