A comforting, rustic soup from the other side of the Atlantic. Often served with bacon, sweetcorn chowder also goes well the flavour of cured ham.

Peeler N°115 Sky Blue

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N°225 Paring Knife Intempora
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N°225 Paring Knife Intempora

A paring knife is a key part of any kitchen.

Sweetcorn and cured ham chowder

  • 6 slices of high-quality cured ham (Jambon de Savoie, Jambon d'Auvergne, Jambon de Bayonne...)
  • 1 stick of celery
  • 1 large potato
  • 1 onion
  • 2 garlic cloves
  • 30 g butter
  • 300 g sweetcorn (tinned)
  • 75 cl chicken stock
  • sea salt and freshly ground pepper
  • 25 cl of liquid crème fraîche

Number of persons:4
Préparation : 10 min.
Cuisson : 25 min.

The various stages:

1To the oven

Pre-heat the oven to 200°C. Place the slices of cured ham on a baking tray lined with baking paper. Cover with a second sheet of paper and bake in the oven for 5 to 10 minutes, until the slices are nice and crisp. Set aside.

2Cutting and washing food

Wash the celery stick and slice finely. Peel and cut the potato into 1 cm cubes. Peel and finely chop the onion. Peel, remove the centre and finely chop the garlic cloves.

3For the preparation

Melt the butter in a casserole dish and sweat the onion, celery slices and chopped garlic for a few minutes. Add the flour and mix well. Pour in the stock, stirring vigorously to prevent lumps forming, then add the potato cubes and sweetcorn. Season with pepper. Bring to the boil. Continue cooking at a simmer, stirring occasionally, for around twenty minutes until the potatoes are cooked. Add the cream and continue cooking for 1 or 2 minutes. Season to taste.

4And... it's time to taste!

Serve piping hot with the cured ham broken into chips.