Corn chowder with pancetta
4 servings
45 minutes
Corn chowder with pancetta is a cozy dish of American cuisine filled with the warmth of home traditions. Its history dates back to colonial times when corn was one of the key ingredients in the diet of the first settlers. The tender, rich flavor of the chowder unfolds with a harmonious blend of sweet corn kernels, creamy base, and savory pieces of pancetta. Potatoes add texture while onions and celery deepen the aroma. Cream makes the chowder velvety and parsley adds freshness. Perfect for cool evenings, warming and providing pleasure in every spoonful. It can be served as a standalone dish or paired with fresh crusty bread, making the meal truly homely.
1
Finely chop the pancetta and set aside a little for serving.
- Pancetta: 150 g
2
Chop the onion and celery finely.
- Onion: 1 head
- Celery stalk: 2 pieces
3
Melt butter in a large pot over medium heat. Add pancetta, onion, and celery, cover with a lid, and simmer on low heat until soft. Add broth and bring to a boil.
- Butter: 15 g
- Pancetta: 150 g
- Onion: 1 head
- Celery stalk: 2 pieces
- Chicken broth: 2 pieces
4
Remove the outer leaves from the corn cobs, then cut the kernels off with a sharp knife. Peel the potatoes and cut them into small cubes.
- Fresh corn: 2 l
- Potato: 4 pieces
5
Set the grains aside, add the corn and potatoes to the pot and bring to a boil again, then cook for about 10-15 minutes until the potatoes are done.
- Fresh corn: 2 l
- Potato: 4 pieces
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.
- Fresh corn: 2 l
- Potato: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
7
Add cream and bring to almost boiling again. Pour the soup into bowls, garnish with parsley and pancetta.
- Cream 20% fat: 75 ml
- Parsley: to taste
- Pancetta: 150 g
