"Sweet corn, spicy red pepper flakes, fresh herbs, with cheddar and creamy ricotta swirled in... topped with crispy prosciutto and green onion. This is an amazing dish for those last days of summer when you're ready for that cozy fall comfort food."
Spicy sweet corn chowder with crispy prosciutto.
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- Recipe Card
Prep time: 15mins
Cook time: 30mins
Recipe Card
ingredients
- 2 tablespoons butter
- 3 slices chopped prosciutto
- 1 chopped Vidalia onion
- 1 teaspoon fresh thyme
- 1 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1 tablespoon chopped garlic
- 4 ears of corn, kernels cut from cob
- 1 bunch chopped green onion (save tops for serving)
- 5 chopped baby gold potatoes
- 4 cups veggie broth
- 1/2 cup heavy cream
- 1 tablespoon brown sugar
- 1/4 cup ricotta cheese
- 7 ounces shredded cheddar (I used Trader Joe's unexpected cheddar)
- salt and pepper, to taste
Method
Step 1
In a large pot, melt butter and add chopped prosciutto.
Step 2
Once prosciutto is crisped nicely, remove from pot and set aside for serving.
Step 3
Add onion, thyme, red pepper flakes and paprika. Cook until fragrant. (3-5 minutes)
Step 4
Add garlic, and corn. Toss to coat in the onion and herbs.
Step 5
Add bottom half of chopped green onion (save tops for serving) and potatoes.
Step 6
Add broth, and bring to a boil. Reduce to simmer, cover and cook until potatoes have softened. (5-10 minutes)
Step 7
Uncover, transfer half of the soup to a blender (I like to add ALL of the potato chunks to the blender, because I don't love a hunk of potato in soup, but that's just me!)
Step 8
Puree half of soup in blender until smooth, and return to pot.
Step 9
Add heavy cream, brown sugar, ricotta, and cheddar. Stir to melt. Taste, and add salt and pepper according to taste. Allow to simmer on low for an additional 5 minutes.
Step 10
Serve topped with the crispy prosciutto, chopped green onion, and in my house... a drizzle of honey. (or hot honey!)