Corn and Proscuitto Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Two ears of fresh corn (or cups of frozen)Two yukon gold potatoesHalf a sweet onionOne small jalapeño pepper3 slices of Proscuitto1/2 cup of low fat milk1 cup of chicken stock1 t. Dried rosemary1 T freshly ground black pepper
Dice potatoes, onion, Proscuitto, and jalapeño.
Cut corn off cob (you can use frozen - about 2 cups)
Heat deep sautée pan and spray with cooking spray ( I like butter-flavored for this recipe)
Add Proscuitto, onion, pepper, and potato
Spray and cook until Proscuitto begins to brown
Deglaze pan with splash of light beer
Continue to cook until potatoes are almost tender
Add corn and stock, cook on low until potatoes ate tender and corn is heated through
Add milk, rosemary. And a couple of grinds of black pepper
Reduce on low until liquid just shows over vegetable mix
Remove about a cup of mixture and blend or purée until smooth, return to pan
Serving Size: Makes approximately 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user OCLAIBORNE.
Cut corn off cob (you can use frozen - about 2 cups)
Heat deep sautée pan and spray with cooking spray ( I like butter-flavored for this recipe)
Add Proscuitto, onion, pepper, and potato
Spray and cook until Proscuitto begins to brown
Deglaze pan with splash of light beer
Continue to cook until potatoes are almost tender
Add corn and stock, cook on low until potatoes ate tender and corn is heated through
Add milk, rosemary. And a couple of grinds of black pepper
Reduce on low until liquid just shows over vegetable mix
Remove about a cup of mixture and blend or purée until smooth, return to pan
Serving Size: Makes approximately 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user OCLAIBORNE.
Nutritional Info Amount Per Serving
- Calories: 137.4
- Total Fat: 1.4 g
- Cholesterol: 3.7 mg
- Sodium: 264.9 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 3.3 g
- Protein: 4.3 g
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