Pancetta Parmesan Corn Chowder By Andrealoretdemola Quick Easy Recipe The Feedfeed
PAM'S CHEESY PANCETTA AND CORN CHOWDER FOR 2
I went to the freezer and got out a package of sweet corn I had frozen this summer because I wanted a little of the summer back on this cold dreary day. I opened the fridge and saw milk, heavy cream, cheese and Pancetta. There were four small potatoes in the bin next to the remaining onions we grew. Inspiration!!! Cheesy Pancetta...
Provided by Pam Ellingson
Categories Cream Soups
Time 35m
Number Of Ingredients 17
Steps:
- 1. In a medium saucepan over medium heat, saute the pancetta until browned and crisp. Remove with slotted spoon and reserve. Remove all but 1 Tbsp of rendered fat from the pan. (If there is not that much, add a little butter)
- 2. In the same pan, saute the onion, carrot, and celery in the fat until translucent. Add potatoes, bay leaf, chicken broth, hot sauce and curry powder. Cook over medium high until potatoes are tender. Reduce heat to medium low. Remove bay leaf. Add corn, milk and cream.
- 3. Melt the 2 Tbsp of butter in a small microwaveable bowl, Add flour and stir. Microwave for 30-45 sec to cook out raw flour taste. Stir flour into hot soup mixture quickly to avoid lumps. Let simmer over low heat for a few minutes, stirring occasionally. Add the cheeses and allow to melt. Stir to combine and then adjust seasonings.
PARMESAN CORN CHOWDER
I first tried corn chowder at the Sheridan Guildford in Saskatoon, SK, Canada, and absolutely loved it. This is the closest recipe I've found to the decadent yumminess of the soup. Funny thing is, I never thought I'd like corn chowder, and tried it because I spent so much time there that I became sick of the rest of the menu. Am I glad I did! Enjoy!
Provided by Katzen
Categories Chowders
Time 35m
Yield 6-8 cups, 8 serving(s)
Number Of Ingredients 13
Steps:
- 1. In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
- 2. Meanwhile, in a small saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened, stirring contstantly to avoid lumps. Stir into the vegetable mixture. Add corn and Parmesan cheese. Cook 10 minutes longer or until heated through.
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PANCETTA PARMESAN CORN CHOWDER RECIPE | THE FEEDFEED
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4/5 (72)Category AppetizerServings 4-6Total Time 1 hr 15 mins
- Using the back of a butter knife, scrape down the cob into a stock pot, releasing the excess liquid and any extra kernels left over on the cob. Once done, the cobs should look dry and be free of any corn pieces. To make the corn stock add the chicken stock to the scraped corn mixture, cut cobs, parmesan rind and lemon zest. Bring to a boil, then reduce the heat and simmer for 15-20 minutes. Once the flavors have melded together, remove the corn cobs, shaking out any excess stock, discard the cobs and if you desire you can strain the stock.
- While the corn stock is cooking, make the base of the soup. In a Dutch oven, render out the pancetta/bacon fat over medium high heat. Cook until browned and crispy. Using a slotted spoon, remove pancetta bits and reserve for topping. To the rendered fat, add the onions and garlic and cook until softened and fragrant, 5-6 min. Add the whole grain mustard and cook for an additional 1-2 minutes.
- Deglaze the pan with white wine, and cook until most of the liquid has evaporated. Add corn kernels, potatoes and a pinch of salt. Stir to combine.
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