There’s nothing like the taste of summer corn when it’s fresh off the cob, and this chowder celebrates it in the best way — rich, smoky, and full of comfort. The sweetness of corn and sweet potatoes pairs beautifully with air-fried pork ham steak, giving the broth depth and just the right touch of savory goodness. I am using sweet potatoes for color and added vitamins that you don’t get from the traditional white potato, and it really works! Find this and my other recipes at whittsplace.com/recipes and enjoy!
Ingredients
1 Whitt’s Place pork ham steak (about 1 lb)
1 Tbsp brown sugar
½ tsp ground cloves (or a pinch to taste)
Freshly cracked black pepper
1 large onion, diced
3–4 medium sweet potatoes, peeled and cubed
5–6 ears of corn, kernels removed (optional: add stripped cobs to pot for extra flavor)
4–5 cups chicken stock (or water + bouillon)
3–4 sprigs fresh thyme
Salt & pepper, to taste
1/2 cup heavy cream to add richness(optional but worth it!)
Instructions
Season the ham.
Pat ham steak dry and season with cracked pepper, ground cloves, and brown sugar.
Air fry.
Cook at 350°F for 12 minutes, Reserve the juices and fat. Cut ham into bite-size cubes. Cutting away the fat.
Build the flavor base.
In a large pot, heat the reserved ham drippings.
Add onions and sauté until softened.
Stir in chopped ham and fresh thyme
Simmer the chowder.
Add sweet potatoes, corn and chicken stock.
Simmer 10–12 minutes until potatoes are fork tender
Finish.
For a creamier chowder, lightly mash some of the veggies or blend a portion of the soup and return it to the pot. Season to taste. Add cream if desired and stir.
Serve.
Ladle into bowls and enjoy with crusty bread from Adorno’s!
Conclusion
This chowder is a little sweet, a little smoky, and full of summer flavor. It’s simple comfort food at its best, and it tastes even better the next day. From fresh corn and sweet potatoes to that touch of ham richness, this one’s meant to be enjoyed anytime!