Summer Corn Chowder

Summer Corn Chowder

Once you’ve eaten your fill of fresh corn on the cob, this satisfying soup is the ideal destination for those ears of corn that keep on coming to farmstands until the first frost

3 to 4 medium ears fresh corn

2 oz. (4 Tbs.) unsalted butter

1 large clove garlic, smashed and peeled

Kosher salt and freshly ground black pepper

1-1/2 cups half-and-half

1 Tbs. grapeseed or other vegetable oil

7 oz. ham steak, skin removed, ham cut into small dice (about 1-1/3 cups)

2 medium yellow onions, cut into medium dice (about 2 cups)

3 medium ribs celery, thinly sliced (about 1 cup)

1 large red or yellow bell pepper, cut into medium dice (about 3/4 cup)

1 Tbs. minced fresh garlic

1-1/2 tsp. finely chopped fresh jalapeño

1 lb. yellow potatoes (unpeeled), cut into medium dice (about 3 cups)

1 quart lower-salt chicken broth

Louisiana hot sauce, such as Tabasco

3 Tbs. thinly sliced fresh chives