Ingredients

• 6 ears corn, shucked
• 5 tablespoons unsalted butter
• 4 sprigs thyme
• 1 large onion, diced
• 3 stalks celery, thinly sliced
• 1 large clove garlic, minced
• Kosher salt
• 1 8-ounce ham steak, diced
• 2 large russet potatoes, peeled and cut into 1-inch cubes
• 6 scallions, chopped
• 2/3 cup heavy cream

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Instructions

1. Slice the corn kernels off the cob and reserve the cobs. Heat 4 tablespoons butter in a large pot over high heat. Add the thyme, onion, celery, garlic, 1 teaspoon salt and all but 1/2 cup each corn kernels and ham; cook 1 minute. Add the potatoes, corn cobs and 5 cups water. Cover and cook until the potatoes are very tender, 20 to 25 minutes.
2. Meanwhile, heat the remaining 1 tablespoon butter in a skillet over medium-high heat. Add the reserved corn kernels and ham and cook until the ham is browned, about 6 minutes. Add the scallions and cook until softened, about 1 minute.
3. Remove the corn cobs from the soup and discard. Stir in the heavy cream and cook until heated through, about 1 minute. Ladle the soup into bowls and top with the corn-ham mixture.
4. Photograph by Antonis Achilleos