• 1/2 cup unsalted butter
• 1 cup smoked ham, diced 
• 1/2 cup yellow onion, diced
• 1/2 cup orange bell pepper, diced
• 1/2 cup yellow bell pepper, diced 
• 1/2 cup red bell pepper, diced
• 2 teaspoons garlic, minced
• 1/2 tablespoon flour
• 1-1/2 cups Yukon potatoes, diced
• 2 cups of grilled or roasted corn kernels
• 2 tablespoons Biscayne Citrus Rub, ground
• 2 teaspoons Kosher Salt 
• 3 cups chicken stock
• 3 cups heavy cream

Garnishes:

• Chopped cilantro
• Sliced green onions
• Lime juice

In a large pot over medium heat, add the butter and ham. Once the ham starts to get a little color, add the onion, peppers and garlic, cooking until softened. Add the flour and stir until incorporated.

Next add the potatoes, corn, salt and Biscayne Citrus Rub, mixing well. Add the three cups of chicken stock and stir. The mixture should start to thicken. Stir in heavy cream.

Cover pot and set on low. Stir occasionally. Simmer for 12-15 minutes or until potatoes are tender.Serve hot. Garnish with chopped cilantro, lime wedge and green onion.