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Serves 8 |
- 8 ears of cooked corn
- 1/2 cup butter (I use less)
- 1/4 lb piece of flavorful cooked ham, cut into strips
- 2 jalapenos (or a green pepper if wimpy), seeded, diced
- 2 medium onions, chopped
- 1 quart milk
- 2 c cream (light cream of heavy cream)
- Salt + pepper
- 3 medium potatoes, peeled, cut into large dice, and boiled for 2 minutes
- 2 Tbsp fresh parsley, chopped
- Cut kernels from cobs (don't cut too close to cob)
- In large pot, melt butter and cook onions, ham, and green peppers over low heat until onions are soft but not brown
- Add corn and its liquid
- Add milk, cream, salt, pepper to taste
- Bring to a boil, lower heat, cover, cook 5 minutes
- Add potatoes and continue cooking for a few more minutes until potatoes are tender
- Stir in parsley, adjust seasoning to taste, and serve