Add 3 cups of water, the ham rind and the corn cobs, pulp and juices and bring to a simmer. Cook over moderately low heat for 5 minutes; discard the cobs and ham rind. Add the cream and potatoes ...

Add the corn kernels and cook for 4 minutes ... return to the pot. Add the ham, season with salt and bring to a bare simmer over low heat. 3. In a small bowl, beat the eggs with the remaining ...

Michigan is known for its cold winters and warm kitchens, and there’s no better way to embrace that comforting tradition than with a steaming bowl of Ham and Potato Corn Chowder. This hearty ...