Monday, March 22, 2010

Corn Chowder with Candied Prosciutto

One minute it's spring, the next minute it's winter.  Oh wait, spring. No, winter! Oh the joys of weather in Texas. {Ahem, le sarcasm.} Since we had what I'm hoping is the final visit from wintry mixes, I made a hearty soup with a spring time staple ingredient: corn chowder. I wanted the chowder to be a bit sharper than your average chowder by adding some zingy bits of mustard and white wine vinegar, which I further complemented by adding some candied prosciutto. Not too shabby for a Monday.


1 Onions, chopped
3 Cloves garlic, chopped
4 c. Corn kernels (fresh or frozen)
2 Potatoes, peeled and finely chopped
3 c. Chicken stock
1 c. Heavy whipping cream
2 T. Butter
1 T. Flour
1 t. Grainy mustard
1 t. Dijon mustard
1 t. White wine vinegar
1 c. Green onions, chopped
1/4 lb. Thinly sliced prosciutto
2 T. Brown Sugar
Olive oil
Kosher salt & pepper


Preheat the oven to 400 degrees. This will be for the prosciutto later. Next, add two tablespoons of olive oil to a large Dutch oven on medium high heat. Add the onions and garlic, sautéing until fragant and transluscent. Then, add 3 cups of corn and 1 one of the chopped potatoes. Sauté for another minute, and then add the chicken stock. Bring the soup to a boil and then reduce heat to a simmer. Place the lid on the pot, and leave the soup to simmer for 30 minutes.

Meanwhile, cut the prosciutto into slices. Bake them in the oven for four minutes on each side. One the prosciutto is done, remove it the tray from the oven. Then, sprinkle a little brown sugar on each piece of prosciutto. Using a blow torch, hold it far away enough from each strip of the prosciutto so that the flame is heating and caramelizing the brown sugar, but not necessarily touching the prosciutto. This will prevent it from burning...along with you keeping your eye on it. The time will vary how long it takes for the sugar to caramelize, just watch it. Make sure you repeat this on each side of the prosciutto. Set aside.

After the soup has simmer for about 30 minutes, use an immersion blender to smooth out the soup. Get the consistency as smooth as possible, then add the remaining corn and potatoes. Place the lid back over the pop, allowing it to cooking for another 20 - 30 minutes.

After 20-30 minutes, the potatoes should be tender. At this point, slowly and gently whisk in the butter and flour until completely integrated into the soup. Then, slowly whisk in the heavy whipping cream. Once this has been incorporated, whisk in the mustards, white wine vinegar, and some hefty pinches of salt and pepper.

At this point, the soup should be ready to serve. Ladle into some large bowls, topping with chopped green onions and prosciutto before serving.


  1. Mmmmmmmmm this looks so good. I love corn soups!

  2. This looks so tasty! I bet it would even be great chilled for a picnic or something!