Potato Corn Chowder with Prosciutto
A lighter version of a classic soup: fresh corn, potatoes and topped with crunchy prosciutto.
Servings: 5 bowls
Calories: 230kcal
Cost: $35
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