Corn Chowder “Caviar”. In August, nothing says farm to table better than corn. But, when it is 80 with a real feel of 90, the last thing you want to eat is chowder of any variety. So, I give you corn chowder caviar minus the chowder. What you need per ear of corn off the cob: 2 slices of prosciutto (or bacon), 1/2 stalk of celery, a scallion, a pinch of paprika, salt and pepper to taste, a splash of olive oil, a splash of heavy cream (optional), a pinch of dried tarragon (optional) and corn chips for serving. Place the prosciutto (or bacon) on a pan and place into a 400 degree oven and cook until crispy. Chop into small bits and add to a bowl with the corn. Finely chop the celery and add to the same bowl. Finely chop the scallion both white and green parts keeping green parts separate for garnish, and rinse in some cold water for a few minutes. Allow to drain and add to corn-prosciutto-celery mix. Add a pinch of paprika, the heavy cream and tarragon if using, and the salt and pepper to taste. Toss with a bit of olive oil. Place on a corn chip to serve. Top with scallion greens. And as it is a “caviar”, serve it with some bubbly or chilled vodka, in a martini glass, with a twist.

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