Corn and Proscuitto Chowder

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Corn and Proscuitto Chowder calories by ingredient


Creamy, chunky, and a little spicy (or a lot if you are sensitive) Creamy, chunky, and a little spicy (or a lot if you are sensitive)
Number of Servings: 4


    Two ears of fresh corn (or cups of frozen)
    Two yukon gold potatoes
    Half a sweet onion
    One small jalapeño pepper
    3 slices of Proscuitto
    1/2 cup of low fat milk
    1 cup of chicken stock
    1 t. Dried rosemary
    1 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.