Corn Chowder

For the last 20+ years, I've been tearing interesting recipes out of magazines, filing them by category, and never looking at them again.  A few weeks ago, I went through my huge stash of recipes.  I found plenty that no longer interest me, have ingredients my family can't/won't eat, or were very similar to something I already make.  Into the recycling bin they went.

I also found a bunch that were just as interesting and exciting to me as when I first tore them out.  I've moved these out of the files and close to the grocery list.  I'm systematically cooking my way through them.  As I make each one, it'll go into my 'Favorites' folder or the recycling bin.   

One of the first I tried was a corn chowder.  I've made many corn chowders over the years, but I've never tried one that calls for boiling the corn cobs in water to create the broth.  I was intrigued.  Could corn cobs create a tasty broth?  Answer: Yes!  

Here's the recipe as I made it.  As usual, I used the recipe more as a suggestion than following it exactly.  I don't know the original source.

Corn Chowder

                            4 ears of corn                         4 oz. ham, diced

                            4 T. butter                             2 large potatoes, cut into 1-inch cubes

                            3 stalks celery, sliced             6 scallions, chopped

                            1 garlic clove, minced            1/2 c. heavy cream

                            1 tsp. salt

Slice the corn kernels off the cob and reserve the cobs.  Heat 3 T. butter in a large pot over high heat.  Add the celery, garlic, salt, and all but 1/2 c. of the corn kernels.  Cook 1 minute.  Add the potatoes, corn cobs, and 5 cups water.  Cover and cook until potatoes are tender, approximately 25 minutes.

Meanwhile, heat the remaining 1 T. of butter in a skillet over medium-high heat.  Add the reserved corn kernels and the ham and cook about 5 minutes.  Add the scallions and cook 1 minute.  

Remove the corn cobs from the soup and discard.  Stir in the heavy cream and cook 1 minute.  Ladle soup into bowls and top with the corn-ham mixture.