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Millet-Corn Chowder with Frizzled Prosciutto

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Makes 4 main or 8 appetizer servings 1x

Time about 1 hour

Units Scale

Ingredients

  • 4 medium (or 5 small) ears corn, husked and silked (or about 4 cups frozen kernels)
  • 3/4 cup millet
  • 6 cups water (or use vegetable stock if you’re using frozen corn)
  • 2 bay leaves
  • Salt
  • 4 tablespoons olive oil or butter
  • 4 ounces thinly sliced prosciutto, cut crosswise into strips
  • 1 medium onion, chopped
  • 2 tablespoons chopped garlic
  • 1 stalk celery, plus whatever extra leaves you have for garnish
  • 1 small bell pepper (any color)
  • 2 tablespoons chopped fresh tarragon, chives, or mint
  • Ground red chile for garnish

Instructions

  1. If you’re using fresh corn, cut the kernels from the cobs with a sharp knife. You should have about 4 cups. Set aside 1/2 cup for garnish. Break the cobs in half and put them in a large pot with the millet and 6 cups water. (If you’re using frozen corn, put 6 cups vegetable stock in the pot with the millet.)
  2. Add the bay leaves and a generous pinch of salt and bring the mixture to a boil. Adjust the heat so the mixture bubbles steadily, cover, and cook, stirring once or twice until the millet is fully tender and begins to “explode,” and the liquid becomes cloudy, about 25 minutes.
  3. While the millet cooks, put the oil or butter in a medium skillet over medium heat. When it’s hot (or the butter melts) scatter the prosciutto into the pan in an even layer. Cook undisturbed until it sizzles and releases easily from the bottom of the skillet when you try to scrape it up with a spatula, about 3 minutes. Continue cooking and tossing until the pieces crisp and frizzle, another 2 or 3 minutes. Transfer the prosciutto to a bowl, leaving as much fat behind as possible; return the skillet to medium heat. Add the onion, garlic, celery and bell pepper to the pan, and cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.
  4. When the millet is ready, fish the corn cobs and bay leaves out of the chowder with tongs, scraping off any millet back into the pot with a spoon. Add the onion mixture to the pot along with the corn kernels.
  5. Leave the pot uncovered and bring the chowder to a gentle boil. Cook, stirring occasionally until the corn is fully tender and the millet almost totally dissolves, about 15 minutes. Add more water, 1/4 cup at a time if the soup starts to stick. Stir in the fresh herbs and taste and add more salt if necessary. To serve, garnish with the prosciutto, reserved kernels, and celery leaves, along with a sprinkle of ground dried red chile.

—Recipe developed by The Bittman Project for Bob’s Red Mill