Spicy corn chowder with prosciutto and thyme

It’s autumn in Australia right now. They don’t call it fall…maybe because leaves falling from trees are not a given like they are at home. As spring hits home with 18 and sunny days in Saskatoon, we too are having 18 and sunny days in Adelaide. Only it’s a very different 18 and sunny than that in Saskatoon. After a brutally long winter every year, beautiful spring days are the absolute best and you definitely have an unrivalled sense of appreciation for them. You start breaking out the sunny, fresh spring foods and drinks and light up the bbq again. How exciting.

In Adelaide, on the other hand, a sunny 18 degree day in May is different. Though our bbq’s are still going (and likely will year round), and though all we need is a light cardigan and a scarf, it is cooling down and winter, however hot or cold, is around the corner.

So, while my parents and friends back home are getting their hamburger on, I am looking for a little something different. Enter soup. The markets are full of fresh, super sweet corn that is as good as the amazing corn I am used to in Kelowna.

What better idea than a corn chowder and flaky buttermilk biscuit? Nothing.

Spicy corn chowder with prosciutto and thyme

6-8 slices of prosciutto, diced

1 tbsp butter

1 tsp EVOO

1 jalapeno, cored, seeded and chopped fine

6 green onions, diced

1 medium brown onion

3/4 tsp salt

1/2 tsp pepper

3.5 cups chicken broth

2 medium potatoes, diced

4-5 whole ears of corn, kernels cut off discard all but two cobs

1.5 tsp fresh thyme, chopped

Fry prosciutto in a non-stick frying pan until crisp, about 8 minutes; set aside.

While prosciutto crisps, prepare all of the other ingredients as per above. In a large pot on medium high heat, melt butter and add oil. Add jalapeno, green onions, onion, salt and pepper. Stir until onions soften, 3-5 minutes.

Add broth, potatoes, corn kernels and the two cobs, and thyme. Cover and simmer until potatoes are fully softened, about 10 minutes.

Remove the two cobs. Puree 4-5 cups of the soup in a blender (1-2 cups at a time, carefully) and add back to the pot. 

Add almost all of the prosciutto into the soup, saving just enough for garnishing. Salt and pepper to taste.

Serve and prepare to take your praise.

Serving suggestion: Flaky buttermilk biscuits