Smoky Ham & Corn Chowder

Serves 6-8

Ingredients:

Directions:

1. In a 4 to 6 quart soup pot or saucepan, heat the butter and olive oil. Add the diced onion, sprinkle with salt and pepper and cook over moderate heat until softened, about 6 minutes. Add water, chicken stock, bay leaf, reserved corn cobs, and ham bone or shanks. Increase heat to high and bring to a boil. Reduce heat and simmer, covered 1 hour.
2. Remove ham bone or shanks and corn cobs and add potatoes, cut corn, heavy cream, and diced ham. Mix 1 tablespoon of soft butter with 1 tablespoon flour into a paste; reserve.
3. Simmer soup until corn and potatoes are tender, about 20 minutes more.
4. Add reserved flour/butter mixture and whisk into soup until smooth and slightly thickened. Season to taste with salt and pepper, ladle into bowls, and serve hot.