Punkin’ Corn Chowder

In a small, heavy-bottomed sauce pan, add heavy cream, sage, ginger and salt. Heat but do not boil. When warm, turn off heat and let cream steep. Allow the cream to cool and strain into a measuring cup.

Meanwhile, in a large pot, melt 2 tablespoons butter over medium heat. Add shallots and sweat for 3 minutes. Add flour and allow to cook until not raw. Slowly add milk and whisk to avoid lumps. Add salt and pepper at this point. Whisk until mixture thickens, add cinnamon and nutmeg. Turn heat to medium low and add pumpkin. Stir till combined.

Begin adding chicken broth to thin mixture to your liking. Turn heat to low and add in frozen corn. Add additional salt and pepper at this point to taste. Finish chowder with the last tablespoon of butter.

While corn is cooking, place the prosciutto or bacon in a small skillet. Fry over medium high heat until crispy.

Ladle soup into a serving dish, slowly swirl in sage/ginger infused cream. Add crumbled prosciutto on top. (And pepitas if you don’t forget.)