Corn and Potato Chowder with Crispy Proscuitto

Monday, August 17, 2020


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.

 Corn and Potato Chowder with Crispy Prosciutto

Servings: 4

Prep time:  20

Cook time: 30


  • 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


  1. Roasting Corn – Preheat oven to 425.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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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