Rich Corn Chowder with Prosciutto Crumbles

Page 53

(3 reviews)

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Recipe Review

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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