Prosciutto and Butternut Chowder

[sireesanwar]

Servings: 2 | Calories: 610 | Fat: 33g | Sugar: 11g | Carbs: 65g

I have this theory there are like five types of soups that everyone makes in several different ways. Maybe I'm wrong but whenever I'm looking for a good soup/chowder recipe; I find the same ones with variations. This one isn't an exception but it is better than any soup I currently have in my rolodex of soups.

This was another box meal that came in the mail and it was everything I'd hoped for a more!

What You Need:
1 russet potato
8 oz cubed butternut squash
4 oz. light cream
1 ciabatta
3oz prosciutto
1 shallot
4 tsp mirepoix broth concentrate (see below)
1/3 oz. butter
2 garlic cloves
1/4 teaspoon red pepper flakes

You'll Also Need:
Olive Oil
Medium Pot
Large Non-Stick Pan

Make It:

1. Peel and cut potatoes into 1/2 inch cubes.
2. Mine garlic.
3. Peel and cut shallot into 1/4 inch diced pieces.
4. Slice ciabatta.
5. Place a medium pot over medium high heat and add 1 teaspoon olive oil.
6. Add potato, butternut squash, and shallot to hot pot and stir constantly until slightly browned, 2-3 minutes.
7. Add garlic, 1 cup of water, and mirepoix base and stir to combine. Bring to a boil.
8. Once boiling, cover and reduce heat to medium.
9. Simmer until potato and butternut squash are fork-tender 6-9 minutes.
10. Remove prosciutto from refrigerator. Line a plate with a paper towel. Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
11. Working in batches if necessary, add prosciutto to hot pan in a single layer. Cook until crispy, 1-2 minutes per side.
12. Repeat with remaining prosciutto. Transfer crisped prosciutto to towel-lined plate. When cool enough to handle, break into bite-sized pieces.
13. Reserve pan; no need to wipe clean.
14. Stir cream and 1/2 tsp salt into potato and squash pot.
15. Bring to a boil and cook until slightly thickened, 3-5 minutes.
16. If too thick, add water 1 Tbsp. at a time, until desired consistency is reached.
17. Remove from burner, cover, and set aside.
18. Return pan used to crisp prosciutto to medium-high heat and add 1 tsp. olive oil and butter.
19. Add ciabatta to hot pan and toast until browned, 1-2 minutes per side.
20. Split chowder into two bowls.
21. Top chowder with crispy prosciutto and garnishing with red pepper flakes (to taste).
22. Serve toasted ciabatta on the side.

Then come back here and tell me how much you loved it because it is one of the most delicious soups ever. I always double so there are plenty of left overs but you have to find that prosciutto somewhere inexpensive.

So as to the mirepoix broth concentrate. I had no idea what this was until I Googled it and discovered it is vegetable broth concentrate. Simple! I have that in my cupboard or fridge depending on whether it is opened already or not. I have the Better Thank Bouillon seasoned vegetable base and it really does the trick though I wouldn't recommend doubling this ingredient. Because of the vegetable base and the prosciutto this can get too salty so no extra salt is required. When doubling the recipe; I one and a half times the vegetable base. So for double you are looking at 6 teaspoons.