Recipe By: Washington Post 8/26/96
Preparation Time: 1:00 # of Servings: 8
Ingredients:
8 ounces country ham — diced
2 cups onion — diced
2 cups potato — diced
4 ears corn — shucked & grilled
4 cups chicken stock
1 cup heavy cream
salt to taste
1 cup cheddar cheese — grated
Directions:
Heat a 3-quart sauce pan and add the ham. Saute until the pan is coated with fat from the ham. Add the onion and saute until soft. Add the potatoes to the pan. Cut the corn off the cobs and add to the pan. Saute for another 3 minutes. Add the chicken stock and simmer until the potato is soft (about 15-20 minutes). Add the heavy cream and salt to taste. Simmer for another 5 minutes. If the soup isn’t thick enough, remove 1/3 of the solids from the soup, puree them in a blender or food processor, and then return to the pan.
At serving time, pour into heated bowls and top each with 2 tablespoons of cheddar. NOTE: I do not smoke the corn for this recipe