Corn Chowder with Prosciutto and Sage

Name: Corn Chowder with Prosciutto and Sage
Yield: Serves 6 to 8
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

Main Courses
Pork
Vegetables
Soups

Appears in Cook's Country June/July 2009

Thick, chunky chowder has always been a humble food made with whatever is around. Looking through recipes, we found none delivered everything we sought in ours: velvety texture, unambiguous corn flavor, plentiful, plump kernels, and delicacy.

SERVES 6 to 8

TIME 1 hour

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