Punkin' Corn Chowder
I had a version of pumpkin soup the other day and I thought, I can do that….and better!! Really, that’s exactly what I said! So played around a bit, tossed it around in my head and came up with this. Oh and can I tell you that I really wanted to garnish this with pepitas..LOVE THEM. Searched my market high and low for them. My produce guy rescued me and pointed me in the right direction…then, I completely forgot them!! Oh man…. But I digress..lets move on… · Punkin corn chowder drizzled with cream infused with sage and ginger. Topped with crispy prosciutto.
Total Steps
5
Ingredients
14
Tools Needed
6
Ingredients
- 1 large shallot
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup milk
- 2/3 cup chicken broth
- 1/2 can 14.5 oz pumpkin
- 2 cups frozen corn
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- salt and pepper
- heavy cream
- 1 handful fresh sage
- 1 teaspoon fresh grated ginger
- 2 pieces prosciutto
Instructions
Step 1
In a small, heavy-bottomed saucepan, add heavy cream, sage, ginger, and salt. Heat but do not boil. When warm, turn off heat and let the cream steep. Allow the cream to cool and strain into a measuring cup.
Step 2
Meanwhile, in a large pot, melt 2 tablespoons butter over medium heat. Add shallots and sweat for 3 minutes. Add flour and cook until not raw. Slowly add milk and whisk to avoid lumps. Add salt and pepper at this point. Whisk until the mixture thickens, then add cinnamon and nutmeg. Turn heat to medium-low and add pumpkin. Stir until combined. Begin adding chicken broth to thin the mixture to your liking. Turn heat to low and add in frozen corn. Add additional salt and pepper to taste. Finish chowder with the last tablespoon of butter.
Step 3
While corn is cooking, place two slices prosciutto or bacon in a small skillet. Fry over medium-high heat until crispy.
Step 4
Ladle soup into a serving dish, slowly swirl in the sage/ginger infused cream. Crumble prosciutto on top.
Step 5
Serve with croustinis for dipping.