Ingredients

  • 1 shallot (large)
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1 cup milk
  • 2/3 cup chicken broth
  • 7 1/4 ounces pumpkin
  • 2 cups frozen corn
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • salt
  • pepper
  • heavy cream
  • 1 handful fresh sage
  • 1 teaspoon ginger (fresh grated)
  • 2 pieces prosciutto

Directions

  1. In a small, heavy bottom sauce pan, add heavy cream, sage, ginger and salt. Heat but do not boil. When warm, turn off heat and let cream steep. Allow the cream to cool and strain into a measuring cup.
  2. Meanwhile, in large pot, melt 2tbs butter over medium heat. Add shallots and sweat for 3 minutes. Add flour and allow to cook until not raw. Slowly add milk and whisk to avoid lumps. Add salt and pepper at this point. Whisk until mixture thickens, add cinnamon and nutmeg. Turn heat to medium low and add pumpkin. Stir till combined. Begin adding chicken broth to thin mixture to your liking. Turn heat to low and add in frozen corn. Add additional salt and pepper at this point to taste. Finish chowder with last Tbs. of butter.
  3. While corn is cooking, place two slices prosciutto or bacon in small skillet. Fry over medium high heat until crispy.
  4. Ladle soup into serving dish, slowly swirl in sage/ginger infused cream. Crumble prosciutto on top. (and pepitas if you don’t forget J )
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NutritionView more

240Calories
Sodium17%DV410mg
Fat18%DV12g
Protein18%DV9g
Carbs10%DV29g
Fiber12%DV3g

PER SERVING *

Calories240Calories from Fat110
% DAILY VALUE*
Total Fat12g18%
Saturated Fat6g30%
Trans Fat
Cholesterol35mg12%
Sodium410mg17%
Potassium650mg19%
Protein9g18%
Calories from Fat110
% DAILY VALUE*
Total Carbohydrate29g10%
Dietary Fiber3g12%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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