Buttermilk Corn Chowder

Yes, it's the dead of summer. No, soup doesn't seem like it would hit the spot. But just go with me on this one. With fresh, bright corn on the cob & tangy, cool buttermilk this chowder is anything but heavy. Blame it on the fresh corn, but this soup just culls memories of backyard cookouts, meandering the garden, & of course, shucking corn on the front porch. Quintessential summer stuff. I usually eat this soup warm, but it's fantastic cool with loads of fresh parsley & a splash more buttermilk.

Buttermilk Corn Chowder, for 6 - 8

2 - 3 ears of sweet corn on the cob

1 c. frozen golden corn kernels

6 slices prosciutto

4 medium waxy potatoes, cubed

6 c. chicken stock

1 large white onion, diced

2 tbsp. olive oil

2 springs thyme

1/2 c. half & half

1/4 c. buttermilk

1/2 tsp. pimenton

salt to taste

pepper to taste

1/4 c. flat leaf parsley, minced (optional)

Heat olive oil in a large dutch oven & saute the onions in a bit of salt until translucent (about 5 minutes). Add the potatoes, a pinch more salt, thyme & the pimenton & saute for another moment. While the onions soften, remove the kernes from the cobs by running a sharp knife between the cob & kernels. Reserve the cobs.

Add the stock, corn, & cobs. Bring to a boil, then reduce to a simmer. Cook covered for 25 minutes (or until the potatoes are soft). Remove the cobs & discard. Puree half of the soup in a food processor & add back to the pot.* Add the half & half & buttermilk.

While the soup simmers, crisp the proscuitto under the broiler for about 5 minutes. Crumble on top of the chowder to serve. Sprinkle with parsley if you like too.

*You can puree all of it if you prefer a creamy, smooth soup or you can skip it if your like a more soupy soup.