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Stuffed Prosciutto Chowder with Plantains

A creamy potato chowder with crisped prosciutto, topped with golden, cheese-stuffed fried plantain balls.
Print Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Servings: 4
Calories: 520
Ingredients Method

Ingredients
  

  • For the Chowder
  • 4 oz about 115g prosciutto, thinly sliced
  • 2 tablespoons butter
  • 1 small onion diced
  • 2 garlic cloves minced
  • 2 tablespoons all-purpose flour
  • 3 cups chicken broth
  • 2 medium potatoes peeled and diced
  • 1 cup heavy cream
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley chopped
  • For the Stuffed Plantain Balls
  • 2 ripe plantains unpeeled and halved
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 2 tablespoons cornstarch plus more for dusting
  • 1/2 cup shredded mozzarella cheese
  • Neutral oil for frying

Method
 

  1. Boil the plantains in salted water about 20 minutes, until fork-tender. Drain, cool, and peel.
  2. Mash the plantains with butter, salt, and cornstarch until smooth.
  3. Flatten a portion of the mash, add a spoonful of mozzarella, and fold to seal. Repeat to form 8 to 10 balls.
  4. Heat oil to 350°F (175°C). Fry the plantain balls in batches 3 to 4 minutes, until golden. Drain.
  5. Cook the prosciutto slices in a dry skillet 3 to 4 minutes, until crisp. Crumble once cool.
  6. Melt the butter, add the onion, cook 3 to 4 minutes. Add garlic, cook 1 minute.
  7. Stir in the flour and cook 1 minute. Gradually whisk in the broth, then add the potatoes. Simmer 12 to 15 minutes.
  8. Stir in the cream and half the prosciutto. Season with salt and pepper.
  9. Ladle into bowls, top with a plantain ball or two, remaining prosciutto, and parsley.