0 recipes from contoocook and beyond


Corn Chowder with Prosciutto and Sage

Be sure to save the cobs for the chowder.

Serves 6 to 8
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

1. 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.

2. 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.

3. 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.)

America’s Test Kitchen

America’s Test Kitchen is a 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook’s Country and Cook’s Illustrated magazines and is the workday destination for more than three dozen test cooks, editors, and cookware specialists. Our mission is to test recipes until we understand how and why they work and arrive at the best version. We also test kitchen equipment and supermarket ingredients in search of brands that offer the best value and performance. You can watch us work

Share on print
Share on email
Share on pinterest
Share on facebook
Share on twitter