High Flavor, Low Labor: Reinventing Weeknight Cooking
Rich Corn Chowder with Prosciutto Crumbles
Page 53
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Recipe Reviews
cadfael from , NS
I really liked this too-I used whole milk and the cobs. A lot of real corn flavor.
Delicious and easy. The chowder was just as good as more complicated recipes that take longer to prepare. Tasted great the night I made it and as leftovers.
It was a bit awkward to soak the cobs in the 4 cups of milk because of the size of the cobs, the size of the pot and the amount of milk -- but I made it work.
I'd be curious to hear if anyone tries the recipe with frozen corn, and how they like the results.
Queezle_Sister from Salt Lake City, UT
This is the BEST corn chowder I have ever tasted, and true to its intent, it took less than 40 minutes to prepare.
My husband made this for our family last night, and I thoroughly enjoyed it. We followed the instructions except we cut the whole milk to 50% whole and 50% skim. Simmering the cobs in the milk did add a big fresh corn taste. The prosciutto crumbled on top really added a great punch.
My one complaint is that this is a HIGH FAT soup. Its true that it tastes amazing, but I'd prefer a great soup that is also low fat.
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