Corn Chowder with Prosciutto and Sage
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.
WHY THIS RECIPE WORKS
We began our search for velvety Corn Chowder with Prosciutto and Sage and unambiguous corn flavor with fresh corn. For depth, we cooked the onions and corn in the rendered fat from the prosciutto. This technique added toasty, slightly caram...