It’s that season here in Indiana… you know the corny one?
The stalks have turned brown and the traffic jams behind the combines have commenced…. yep, corn is definitely in season!
In light of this, I. Made. Corny. Chowder.
I realize that it’s called corn chowder, but isn’t it so much more fun just to call it corny?
“I like corny. I’m looking for corny in my life”–Name that movie.
Anyway, I adapted a recipe from Cook’s Illustrated into my own lil corny concoction.
What You’ll Need:
- 3 bags frozen corn/or 10 ears of fresh corn
- 1 cup heavy cream
- 2 cups whole milk
- 1 large onion
- 3 garlic cloves, minced
- 3 tbsp flour
- 4 red potatoes (or more), cut up
- 4 cups chicken broth
- Thyme- 2 dashes
- Basil- a few dashes
- Red Pepper- a few dashes
- 3 tbsp butter
- 3 oz. prosciutto
Saute onions and garlic in butter and add prosciutto when onions are soft. Whisk in flour and slowly add broth and milk. Add in potatoes, corn, chicken broth, heavy cream and spices. Bring to boil and simmer on low for 15 min (or until potatoes are soft)
Enjoy being corny!