Name: Corn Chowder with Prosciutto and Sage
Total time: 1 h
Ingredients: 6 ears corn; 2 (15-ounce) cans whole kernel corn; 5 cups low-sodium chicken broth; 4 ounces sliced deli prosciutto , finely chopped; 1 onion , chopped; Salt and pepper; 1 pound red potatoes , scrubbed and cut into 1/2-inch dice; 1 cup heavy cream; 2 tablespoons fresh sage leaves

Why This Recipe Works

We began our search for velvety Corn Chowder with Prosciutto and Sage and unambiguous corn flavor with fresh corn. For depth, we cooked the onions and corn in the rendered fat from the prosciutto. This technique added toasty, slightly caramelized flavors to the corn and by extension, the chowder. Tasters preferred red potatoes in the chowder, which retained their shape and added a pretty gleam of pink. To thicken the chowder and intensify flavor, instead of a traditional flour and butter roux, we pureed canned corn with some chicken broth. This produced a golden, satiny chowder base with a vibrant fresh corn taste.

Before You Begin

Be sure to save the cobs for the chowder.

Instructions

PREP CORN Following associated image at left, cut kernels from ears of corn; reserve kernels and cobs separately. Puree canned corn and 2 cups broth in blender until smooth.

SAUTÉ VEGETABLES Cook prosciutto in Dutch oven over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer prosciutto to paper towel-lined plate and reserve. Cook onion, corn kernels, ½ teaspoon salt, and ¼ teaspoon pepper in same pan until vegetables are softened and golden brown, 6 to 8 minutes.

FINISH SOUP Add potatoes, corn puree, remaining broth, and reserved corn cobs to Dutch oven and bring to boil. Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes. Discard cobs and stir in cream, sage, and reserved prosciutto. Season with salt and pepper. Serve. (Soup can be refrigerated in airtight container for 3 days.)