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Corn Chowder

Yields1 ServingPrep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

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:
White Chicken Chili with Jalapeño Peppers

 8 ears of corn
 6 cups chicken or vegetable stock
 4 oz shiitake mushrooms, stems removed, caps cut into ¼-inch pieces
 2 sprigs thyme
 1 bayleaf
 5 tbsp Colavita Extra Virgin Olive Oil
 ¼ cup Colavita Aged White Wine Vinegar
 6 oz prosciutto, divided: 4 oz cut into ¼-inch pieces, 2 oz kept in long slices
 1 lb russet potatoes, peeled, cut into ½-inch pieces
 1 medium leek, white and pale-green parts only, quartered lengthwise, thinly sliced
 5 green onions, white parts only, finely chopped
 4 Colavita hot chili peppers, finely chopped
 2 tbsp all-purpose flour
 1 cup heavy cream
 Chopped parsley and parmesan cheese for serving
 Freshly ground black pepper
 Kosher salt

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

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.