Corn, Sweet Potato and Ham Chowder

Another wonderful and absolutely gorgeous dish

from Williams -Sonoma's recipes.

Corn with Sweet Potato and Ham Chowder

5 ears of corn, husks and silk removed
3 Tbs. unsalted butter
1/2 cup diced firm, baked smoked ham
2 1/2 cups finely chopped yellow onion
2 red bell peppers, seeded and diced
3 1/2 cups chicken broth
1 large sweet potato, about 1 lb., peeled and cut into 1/2-inch cubes
1 tsp. salt, plus more, to taste
2/3 cup heavy cream
1/2 tsp. hot-pepper sauce, such as Tabasco

* I added two small jalapeno peppers

* I also roasted all the peppers before dicing them.

Directions:
Holding 1 of the ears of corn by its pointed end and steadying

its stalk end on a cutting board, cut down along the ear

with a sharp knife to strip off the kernels,

turning the ear with each cut.

Repeat with 2 of the ears of corn.

Put the kernels in a bowl and set aside.

Score the kernels on the remaining 2 ears of corn

by running the tip of a sharp knife

down the length of the ear.

Place each ear in a bowl and, using the back of a knife,

scrape down the length of the ear

to squeeze out the pulp from the scored kernels.

Set the pulp aside.

In a soup pot over medium heat, melt the butter.

Add the ham and cook, stirring once or twice,

until lightly browned, about 10 minutes.

Using a slotted spoon, transfer to a bowl.

Add the onion and bell peppers to the pot,

cover and cook, stirring once or twice,

until tender, about 10 minutes.

Add the broth, sweet potato and the 1 tsp. salt.

Reduce the heat to low, partially cover

and simmer for 10 minutes.

Stir in the ham and corn kernels.

Cover and cook until the potato

is just tender, about 10 minutes.

Stir in the corn pulp, cream and hot-pepper sauce.

Cook just until heated through, 3 to 4 minutes.

Taste and adjust the seasonings.

This was a fantastic soup.

It is packed full of wonderful flavors.

We found that the flavors

intensified over time so

it was even better the second day!