Corn soup with ham

Ingredients:

• 6 ears of corn, hulled and trimmed, bases cut off
• 5 tbsp (75 g) butter
• 4 sprigs of thyme
• 1 large onion, diced
• 3 stalks celery, thinly sliced
• 1 large clove of garlic, chopped
• Salt
• 250 g ham, cut into cubes
• 2 large potatoes, peeled and cut into large cubes
• 6 green onions, cut into small rings
• 2/3 cup heavy cream

Preparation:

1. Remove the corn kernels from the cobs and reserve half a cup for frying with the meat. Melt 4 tablespoons of butter in a saucepan, add the thyme, onion, celery, garlic, and corn kernels, season with 1 teaspoon of salt, and fry over high heat for 4 minutes. Add the potatoes, corn cobs, and 5 cups of boiling water. Cover and simmer for 20-25 minutes.
2. Meanwhile, melt the remaining tablespoon of butter in a skillet, add 1/2 cup of corn kernels and the ham, and cook over medium-high heat for about 6 minutes. Add the green onions and continue cooking for another minute.
3. Remove the corn from the soup. Add the cream and heat through for about 1 minute. Ladle the soup into bowls and top with the fried ham and corn.