Roasted Corn Chowder with Prosciutto and Fresh Cilantro
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 5.00 | ears | Sweet corn |
| 1.00 | qt | LeGout Cream Soup Base, prepared |
| 8.00 | floz | Knorr Ultimate Low Soium vegetable base, prepared |
| 5.00 | oz | Bacon , double smoked |
| 5.00 | x | Onions, shallots medium, diced |
| 3.33 | stalks | Celery cut on bias |
| 1.00 | x | Bell pepper, red sweet, diced |
| 13.30 | oz | Sweet potato large dice |
| Salt and pepper to taste | ||
| 4.20 | oz | Proscuitto |
| 20.00 | pc | Breadstick or grissini stick |
| 1.30 | oz | Cilantro finely chopped |
Preparation
1. Soak corn in water for approximately 30 minutes. Roast corn on open flame with husk on. Remove husk and cut corn kernels from cob.
2. Sauté bacon, shallots, celery and red pepper. Add prepared Knorr Ultimate Low Sodium Vegetable Base and prepared LeGout Cream Soup Base.
3. Add sweet potato, cilantro and cook until potatoes are tender. Adjust seasoning.
4. Wrap prosciutto around breadsticks. Serve and add the garnished breadstick to the soup.
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