This stand-over-the-stove-with-the-BIG-taster-spoon, pot lickin’ good, just stick your whole face in the bowl, Cheesy Fresh Corn Chowder with Ham, Potatoes & Cabbage is just in time for all that sweet, summer corn that we wait all year for!
I shared two, big vintage Campbell’s Soup mugs of it with the neighbors, and it was reported back that I got two thumbs up, plus a “Wow!” and a “Top notch!” rave review!
Well, how can one go wrong with sweet summer corn, right?
As simple as this coveted treat is, frankly…. a lot.
Soooo many people make the mistake of overcooking it until it’s…dead. And corn, good corn, hardly needs more than just a little warming is all. If you’re a die hard fan of corn like me, and happen to live, or have lived, in the midwest; you too might also have enjoyed going out into to the field, peeling back the husk and silks, and took a bite right from the cob. Uncooked!
I did when I was a kid. And many a farmer will tell you the same! When the kernels are delicately crispy on the outside; and sweet, tender and juicy on the inside…it’s time to harvest the field! Just taste it and see! So incredibly good!!
(My hubby’s bowl, pre-garnish, so that you can see the soup better!
He likes a LOT of stuff, but I’m more of a broth girl!)
From there you can “cook” them many different ways, but take it easy on these little guys! Overcooking fresh corn will make the kernels tough on the outside, and that sweet juice will cook out, leaving you with hollow, deflated, chewy, rubbery, deflated little corn balloons.
Yep. And not good!
That’s not what we waited all year for. You can pick that stuff up in the “tin can alley” aisle; or the glass-door “frozen food coffins” in your local mega grocery store. Ugh.
Fresh corn. That sweet delicacy straight from the cob that only just needs a bit of tender loving care.
Just a gentle hug. Not a squeeze ya ’til your ribs are about to crack kind of hug. (We call those “Great Aunt Bessie hugs!”)
Corn is the golden treasure of the field! And swimming in a creamy-rich broth, with potatoes, ham, and cabbage? Heaven. Pure heaven.
The only other warning, is not to boil the soup, especially after adding the heavy cream. One, as mentioned, it will overcook that corn; and two, it can “break”. That means that when you get a cream-style soup too hot, it will separate. You reaallllly don’t want that to happen either. So just keep the temp low and steady, and at a happy little simmer.
Stir gently, too, so that your potatoes don’t completely dissolve and disappear. You want the edges to melt away a little, to help thicken, but not go *poof!*.
Your spoon is not a magic wand. You can’t bring them back.
So take full advantage of this summer treat and make a pot of my Cheesy Fresh Corn Chowder with Ham, Potatoes & Cabbage before the summer, and all that glorious corn, is gone!
It’s the perfect pot of soup to finish off summer and ease into fall! Enjoy!!
This heavenly, velvety, and delicious soup was served with my Mile-High No-Fail Sour Cream Biscuits for dunking and sopping!
- 1 stick (8 Tbl.) salted butter
- 1 large onion (or 3 shallots), diced
- 1 large rib celery, thinly sliced or chopped
- 1½ - 2 cups diced fully-cooked ham
- 2 large cloves finely minced garlic
- 6 cups chicken broth
- 1 (rounded) Tbl. Better Than Bouillon Chicken Base
- 1¼ tsp. course ground black pepper
- 3 peeled and diced medium-sized Russet potatoes (or 2 unpeeled Red or Yukon Gold potatoes)
- 4 cups chopped cabbage
- 1 dried bay leaf
- 4 cups fresh corn cut from the cob (6 medium-sized ears), even more if you like
- 2 cups heavy whipping cream
- ½ cup flour
- 3 cups shredded sharp white cheddar cheese
- ¼ tsp. salt, or to taste
- crisp-cooked crumbled bacon, snipped green onions, fresh cracked black pepper, and chopped fresh parsley to garnish if desired
- In a large stock pot over medium-high heat, melt butter and sauté onions (or shallots), celery, and ham for about 8 minutes or until vegetables are translucent, and ham is lightly browned. (*Lower heat as meat starts to brown so you don't scorch it). Add garlic and sauté one more minute.
- Add chicken broth, chicken base, potatoes, cabbage, pepper, and bay leaf.
- Bring to a boil, covered, reduce heat to low, and simmer until potatoes are almost tender, stirring occasionally. (About 6 minutes.) Add corn and continue to simmer, uncovered, until potatoes are nice and tender, and corn still has a nice fresh pop. Just 2 minutes more.
- Add heavy cream whisked together with flour in a large measuring pitcher, and add to pot. Bring back to just a LOW boil, reduce heat, and low simmer for 5 minutes, gently stirring every so often.
- Remove from heat and stir in cheese, a little at a time, until melted. Add more salt to taste. (I added a ¼ tsp. regular table salt, and that was perfect for us.)
- Cover, and set aside to rest for 15 - 20 minutes to heat through and rest a bit before serving.
- Garnish bowls with whatever you'd like, such as crisp-cooked crumbled bacon, snipped green onions, fresh cracked black pepper, and a sprig (or finely chopped) fresh parsley. Enjoy!