Zucchini Corn Chowder

Directions

1. 1
   Place the potato, onion, celery and stock in a large pan and bring to the boil.
2. 2
   Simmer covered for 20 minutes or until the veges are tender.
3. 3
   Leave to cool slightly.
4. 4
   Process the vegetables in a food processor until smooth.
5. 5
   Return to a clean pan and bring gently to the boil.
6. 6
   Reduce the heat, add corn and zucchini and cook until the zucchini is tender but still firm.
7. 7
   Stir in the cheddar, rocket leaves and milk.
8. 8
   Reheat gently while stirring, but do not allow the soup to boil.
9. 9
   Adjust the consistency of the soup with extra stock if necessary.
10. 10
    Season to taste with salt and freshly ground pepper and serve topped with the chopped prosciutto.