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Sweetcorn & prosciutto chowder


  • Heat a little oil in a large heavy-bottomed pot and gently sauté the onion, carrot, celery, capsicum, potatoes and prosciutto for 5-10 mins until tender, tossing now and again.
  • Then add the corn with some of the cobs, about 2 cups stock and seasonings. Stir, turn the heat down and rapidly simmer until the vegies are really tender, adding a bit more stock if too thick.
  • When ready, remove the corn cobs and blend about half of the soup. Then return the blended soup to the pot with the coriander. Stir and taste for seasoning.  
  • Serve the soup in individual bowls with a drizzle of cream on top.
  • nb.  If you prefer, the prosciutto can be left out.


  • olive oil
  • 1 large onion, diced
  • 1 medium-large carrot, peeled & diced
  • 2 celery stalks, diced
  • 1 red capsicum, cored, seeded & diced
  • 2 large potatoes, peeled & diced
  • 6 slices prosciutto (pancetta or rindless bacon rashers), diced
  • 7-8 corn cobs, kernels removed
  • 2-2½ litres chicken or vegetable stock
  • sea salt & freshly ground pepper
  • 2 tbsp chopped fresh coriander
  • cream (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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