Ham Hock and Corn Chowder Recipe

In a large pot, add the ham hock, onion, garlic, chicken broth, and season with salt and black pepper. Bring to a boil and reduce heat to low. Let it simmer for 1 hour.

Remove the ham hock from the pot and allow it to cool down. Dice the meat and set it aside.

Add the potatoes and corn to the pot and continue to simmer on low heat for another 30 minutes.

Add the heavy cream to the pot and stir well to combine.

Use an immersion blender to blend the soup slightly, leaving some chunks of vegetables intact.

Add the diced ham hock back to the pot and heat for a few minutes until everything is heated through.

Serve hot with chopped parsley on top.