Ingredients
4ear of corn
1tbspvegetable oil
1onion
½lbham
2cupsheavy cream
1lbbaking potatoes
kosher salt and freshly ground pepper
Preparation
Using the back of a knife and working over a medium bowl, scrape the corn cobs to release any pulp and juices; reserve the cobs.
In a medium soup pot, heat the oil. Add the onion and cook over moderate heat until softened.
Add 3 cups of water, the ham rind and the corncobs, pulp and juices and bring to a simmer. Cook over moderately low heat for 5 minutes; discard the cobs and ham rind.
Add the cream and potatoes, bring to a simmer and cook until the potatoes are almost tender. Add the corn kernels and ham and simmer until the corn and potatoes are tender.
Season with salt and pepper, ladle into bowls and serve.
