Corn Chowder with Pancetta
⏳ Time
45 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Corn Chowder with Pancetta
Ingredients
- Butter - 0.5 oz
- Pancetta - 5.3 oz
- Onion - 1 head
- Celery stalk - 2 pieces
- Sweet Corn Sticks - 2 qt
- Salad Potatoes - 4 pieces
- Chicken Broth - 2 pieces
- Cream 22% - 2 fl oz
- Parsley - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Finely chop the pancetta, setting aside a little for serving.
Step 2
Finely chop the onion and celery.
Step 3
Melt the butter in a large pot over medium heat. Add the pancetta, onion, and celery, cover, and simmer on low heat until soft. Add the broth and bring to a boil.
Step 4
Remove the outer leaves from the corn cobs, then cut the kernels off with a sharp knife. Peel and dice the potatoes.
Step 5
Setting the kernels aside, add the cobs and potatoes to the pot and bring back to a boil, then cook for about 10–15 minutes until the potatoes are tender.
Step 6
Remove the cobs and discard them. Add the corn kernels and cook for another 5 minutes. Taste the soup and season with salt and pepper if needed, then blend the soup with an immersion blender until smooth.
Step 7
Add the cream and bring it back to just below boiling. Ladle the chowder into bowls, garnish with parsley and pancetta.
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