Fall is on it’s way, so I’m breaking out some recipes for soup season. I love a corn chowder, but I find that some recipes can be very heavy. So I made this lighter potato corn chowder with crispy prosciutto on top! All you need are some vegetables, broth, milk and spices. This soup doesn’t actually have cheese in it (only as a topping), so it’s perfect for anyone with a sensitive stomach.
My potato corn chowder is a cozy dinner flavored with fresh corn, paprika and lots of parsley – a great addition to your Fall grocery plans.
What makes a chowder instead of soup?
Chowder is basically a soup that is thickened with cream or milk, sometimes with flour as well. I don’t usually use heavy cream in soup because it hurts my stomach, so this is a lighter chowder that you can make with skim milk or nut milk.
While the milk in this chowder isn’t that thick, we will blend about three quarters of the soup, which will create a nice thickness from the potatoes.
Equipment needed for potato corn chowder
Here’s what you need for this recipe:
- A large pot – to make our soup!
- An immersion blender – you can also use a regular blender and blend the soup in a couple batches. I got my immersion blender from Williams Sonoma (All-Clad Immersion Blender).
- A small sheet pan – to crisp up our prosciutto in the oven. I use one from Sur La Table.
- A sharp knife – to slice corn and potatoes.
- A cutting board
Ingredients for potato corn chowder
Here’s what to add to your grocery list:
- 2 corn cobs – you can also use canned corn! If you get corn cobs, shuck the leaves off and slice the corn off of the cobs.
- A yellow onion – or a sweet onion.
- 2 medium yellow potatoes – I love the consistency of yellow potatoes in a soup.
- Milk – I used almond milk for this recipe, but you could easily use skim milk or oat milk.
- Chicken broth or vegetable broth – go for low sodium!
- A jalapeño – I only use one to give the soup a tiny kick, but you can omit if preferred.
- A head of garlic
- Paprika
- Prosciutto – this is an exceptional topping for this soup! You can also use bacon, pancetta or even sliced pepperoni.
- extra virgin olive oil
- crumbled feta – for topping
- fresh parsley – for topping
- salt + pepper
How to make potato corn chowder
Let’s make it together!
Step 1
Prepare the prosciutto. Preheat the oven to 400℉. Add prosciutto to a baking sheet. Pop it into the oven and let the prosciutto crisp for about 10 minutes. Remove from the oven and let cool. Break the prosciutto into smaller pieces and set aside to use as toppings.
Step 2
Start the soup. In a large pot over medium heat, add the diced onions, olive oil and a pinch of salt and pepper. Let the onions brown for 3-4 minutes.
Step 3
Add the corn, sliced jalapeño, garlic, and potato to the pot. Cook for an additional 3 minutes, stirring occasionally.
Step 4
Add the chicken or veggie broth and water to the pot and turn the heat to high. Bring the soup to a boil. Then bring the heat down to low and let it simmer for 10 minutes.
Step 5
Turn the heat off. With an immersion blender, blend the soup to your preferred consistency: you can blend until completely smooth, but I prefer to keep some chunks.
Step 6
After blending, add the milk, paprika and salt to taste. Turn the heat back on and simmer for an additional 5 minutes.
Step 7
Serve soup in bowls. Top with crumbled prosciutto, parsley, feta and extra jalapeño if desired.
Storage and Reheating
This soup can be made ahead of time and will hold well all week (just keep it in the fridge). Reheat in a microwave safe bowl or in a pot over medium heat (stovetop) for 4-5 minutes.
Other recipes to try
If you liked this potato corn chowder with prosciutto, check out these other soup recipes:
Healthy Italian Wedding Soup with Turkey Meatballs
Coconut Curry Butternut Squash Soup with Crunchy Chickpeas
Sheet Pan Carrot and Potato Soup with Crunchy Kale
Delicata Squash and Ground Turkey Soup
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Potato Corn Chowder with Prosciutto
Equipment
- 1 large pot to make our soup
- 1 immersion blender or regular blender
- 1 small sheet pan to crisp up our prosciutto
- 1 sharp knife
- 1 cutting board
Ingredients
- 2 corn cobs
- ½ a yellow onion diced
- 2 medium yellow potatoes cubed
- 1 cup milk almond, oat, or dairy
- 2½ cups vegetable broth or chicken broth
- 1½ cups water
- 1 jalapeño sliced thin
- 4 cloves garlic diced
- 1 tsp paprika
- 4 strips prosciutto
- 1 tbsp olive oil
- crumbled feta for topping
- fresh parsley for topping
- salt + pepper
Instructions
- Preheat the oven to 400℉. Add prosciutto to a baking sheet. Pop it into the oven and let the prosciutto crisp for about 10 minutes. Remove from the oven and let cool. Break the prosciutto into smaller pieces and set aside to use as toppings.4 strips prosciutto
- Start the soup. In a large pot over medium heat, add the diced onions, olive oil and a pinch of salt and pepper. Let the onions brown for 3-4 minutes.½ a yellow onion, 1 tbsp olive oil, salt + pepper
- Add the corn, sliced jalapeño, garlic, and potato to the pot. Cook for an additional 3 minutes, stirring occasionally.2 medium yellow potatoes, 1 jalapeño, 4 cloves garlic, 2 corn cobs
- Add the chicken or veggie broth and water to the pot and turn the heat to high. Bring the soup to a boil. Then bring the heat down to low and let it simmer for 10 minutes.2½ cups vegetable broth, 1½ cups water
- Turn the heat off. With an immersion blender, blend the soup to your preferred consistency: you can blend until completely smooth, but I prefer to keep some chunks.
- After blending, add the milk, paprika and salt to taste. Turn the heat back on and simmer for an additional 5 minutes.1 cup milk, 1 tsp paprika
- Serve soup in bowls. Top with crumbled prosciutto, parsley, feta and extra jalapeño if desired.fresh parsley, crumbled feta
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