Corn Chowder
Spaghetti alla Puttanesca
August 27, 2020
Caprese
September 1, 2020
Corn Chowder
In New Jersey, where Colavita’s USA headquarters are located, corn is in season and absolutely delicious in August and September. It would be a tragedy to not take advantage of this bounty, so this recipe for Corn Chowder uses fresh, in-season corn to make a savory, slightly sweet, and satisfying soup that highlights the best of the season.
Pair Recipe Corn Chowder with:
Fresh Corn Salad with Cherry Tomatoes and Mozzarella
Similar Colavita Recipes:
Gumbo
White Chicken Chili with Jalapeño Peppers
Ingredients
Directions
Cut kernels from cobs and place in a large bowl.
Heat 4 Tbsp Colavita olive oil in a large heavy pot over medium-high. Add corn kernels, season generously with salt and pepper, and cook, stirring occasionally, until corn is tender and juices have evaporated and browned on the bottom of the pot, 10 minutes. Transfer corn to a medium bowl.
Heat remaining 1 Tbsp. Colavita olive oil in same pot over medium and cook prosciutto until golden brown, about 2-3 minutes.
Add Colavita vinegar to the pot and cook, scraping up browned bits, until liquid is syrupy, about 2 minutes.
Add potatoes, leeks, green onion, and chopped mushrooms and cook, stirring occasionally, until vegetables have softened but haven’t taken on any color, 12–15 minutes.
Add Colavita chili peppers and cook until fragrant and softened, about 3 minutes.
Stir in flour and cook about 1 minute.
Add reserved broth, bring to a boil, and cook, stirring occasionally, until potatoes are fork-tender, 10–15 minutes.
Add cream and all but ½ cup of the cooked corn and cook, stirring, until chowder has thickened, 5–10 minutes. Remove from heat. Let sit 15 minutes before serving.
Divide chowder among bowls. Top with parsley, reserved ½ cup corn and crispy prosciutto (see note below); season with pepper.
For crispy prosciutto: Place a non-stick skillet over medium heat. Add prosciutto 1 slice at a time to the pan, allowing to crisp (about 1-2 minutes per side). Remove from the pan and set aside.
Shop this recipe
Ingredients
Directions
Cut kernels from cobs and place in a large bowl.
Heat 4 Tbsp Colavita olive oil in a large heavy pot over medium-high. Add corn kernels, season generously with salt and pepper, and cook, stirring occasionally, until corn is tender and juices have evaporated and browned on the bottom of the pot, 10 minutes. Transfer corn to a medium bowl.
Heat remaining 1 Tbsp. Colavita olive oil in same pot over medium and cook prosciutto until golden brown, about 2-3 minutes.
Add Colavita vinegar to the pot and cook, scraping up browned bits, until liquid is syrupy, about 2 minutes.
Add potatoes, leeks, green onion, and chopped mushrooms and cook, stirring occasionally, until vegetables have softened but haven’t taken on any color, 12–15 minutes.
Add Colavita chili peppers and cook until fragrant and softened, about 3 minutes.
Stir in flour and cook about 1 minute.
Add reserved broth, bring to a boil, and cook, stirring occasionally, until potatoes are fork-tender, 10–15 minutes.
Add cream and all but ½ cup of the cooked corn and cook, stirring, until chowder has thickened, 5–10 minutes. Remove from heat. Let sit 15 minutes before serving.
Divide chowder among bowls. Top with parsley, reserved ½ cup corn and crispy prosciutto (see note below); season with pepper.
For crispy prosciutto: Place a non-stick skillet over medium heat. Add prosciutto 1 slice at a time to the pan, allowing to crisp (about 1-2 minutes per side). Remove from the pan and set aside.