Soup

Corn and Proscuitto Chowder is for Soup.

Corn and Proscuitto Chowder takes 20 minutes to prepare.

Corn and Proscuitto Chowder takes 30 minutes to cook.

Corn and Proscuitto Chowder makes 4 servings.

The ingredients for Corn and Proscuitto Chowder are:

Two ears of fresh corn (or cups of frozen)
Two yukon gold potatoes
Half a sweet onion
One small jalape?o 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

Here is how you make Corn and Proscuitto Chowder:

Dice potatoes, onion, Proscuitto, and jalape?o.Cut corn off cob (you can use frozen - about 2 cups)Heat deep saut?e pan and spray with cooking spray ( I like butter-flavored for this recipe)Add Proscuitto, onion, pepper, and potatoSpray and cook until Proscuitto begins to brownDeglaze pan with splash of light beerContinue to cook until potatoes are almost tenderAdd corn and stock, cook on low until potatoes ate tender and corn is heated throughAdd milk, rosemary. And a couple of grinds of black pepperReduce on low until liquid just shows over vegetable mixRemove about a cup of mixture and blend or pur?e until smooth, return to panServing Size: Makes approximately 4 1-cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user OCLAIBORNE.

The nutritional information for Corn and Proscuitto Chowder is:

• 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