Corn and Potato Chowder with Crispy Prosciutto
Servings: 4
Prep time: 20
Cook time: 30
Ingredients
- 2 ears of fresh corn, roasted in a 425 oven till slightly browned, then cooled.
- 2 red potatoes, palm sized (you can use any potato you like)
- 1 stalk celery, thinly sliced
- 1/2 onion, diced small
- Olive Oil
- Half and Half
- 2 slices prosciutto per serving
- Sprinkle of Cotija Cheese (or whatever you like)
- Cilantro for serving
- Green Onions for serving
Instructions
- Roasting Corn – Preheat oven to 425.
- Place cleaned corn (or bagged corn) on parchment paper in a rimmed baking sheet. Drizzle with salt and pepper and a splash of olive oil.
- Roast until the corn has some color on the kernels. When finished, remove from oven and allow to cool enough to handle. Place on a clean dish cloth, using a knife, remove kernels from husk – reserve husks.
- In a large stockpot, add the potatoes, celery and onion, including corn husks if you wish - you must clean them well. Season with salt and pepper. Bring to a gentle boil, until potatoes are tender. Remove husks at this point. Add the half and half, adjust seasonings.
- In a separate pan, add a small dot of olive oil, add the prosciutto to the pan, and sauté until brown and crispy, remove to a paper towel.
- Serve your bowls, sprinkle a small amount of cheese, then crumble the prosciutto over the top. Garnish with chopped green onions and or cilantro for garnish.
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Notes:
Summer soups can be just as satisfying as winter fare, try to make this when corn is at the height of sweetness and freshness.
I love soups in the summer as much as in the winter. We have a phenomenal farmer's market just down the road and there is this farmer, who is locally famous for his corn. I resisted...then I relented. OH MY...this man grows the best corn I have ever eaten in my life. It's better than HEB corn (Texas) and better than Costco sweet corn - and it's so fresh it's amazing.
All Photographs Copyright Tink's Kitchen and JSGrey
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