Citrus and Ham Infused Corn Chowder

2 12 2011

Last month I posted about making the perfect ham, which I intentionally saved the leftovers from – including the bone. Traditionally, the leftover bone from the ham as well as it’s juices are used to make split pea soup. Being different, I decided to take those leftovers and make a spin on this corn chowder recipe courtesy of Tyler Florence. Read on and be sure to check out This Girl’s twists below.

Citrus and Ham Infused Corn Chowder

The following serves 8 small servings, or 4-6 large servings:

  • 2 tablespoons butter
  • Extra virgin olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 6 sprigs fresh thyme, leaves only
  • 1/4 cup all-purpose flour
  • 6 cups vegetable stock (see what I used for the stock below)
  • 2 cups heavy cream (I used half and half instead)
  • 2 potatoes, peeled and diced (I actually left the skin on)
  • 6 ears corn (about a 1 lb bag of frozen corn)
  • Salt and freshly ground black pepper
  • 1/4 cup chopped fresh parsley (I used a few leaves of fresh sage)

Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture). If you have a hard time deciphering if the potatoes have broken down, use my trick and use a potato masher to mash them and break them up a bit.

Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley or sagae and give it another little drink of olive oil. Ladle the soup into bowls and serve.

This Girl’s twist with the stock: As I mentioned above, I used  leftovers from the perfect ham recipe I posted about last month to make a citrus-ham stock for this chowder rather than using vegetable stock. I ended up with about 3 cups of the leftover juices from the ham. I froze it and then brought it to a boil over medium heat the night I made this chowder. I then added the ham bone to the warmed juices along with 5 cups of water and boiled that over medium-high heat for about 30 minutes. This then became my stock that I used in place of the vegetable stock, which gave a delicious and unique flavor to the chowder 🙂




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