Summer Corn Chowder
By Joseph Harris
JUMP TO RECIPE
Difficulty: Easy
Prep time: 15 minutes
Servings: 6
Ingredients
- 4 cups frozen creamed corn, thawed
- 4 cups chicken stock
- 2 medium red potatoes, diced
- 3 green onions, chopped (white and green parts)
- 1 cup
- 4 tablespoons
- salt, to taste
- fresh parsley, for garnish
- 4 ounces pancetta, diced
- fresh dill, for garnish
- Black pepper , to taste
- creme fraiche, for serving
Directions
In a large pot, melt the butter over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes. Remove the pancetta and set aside, leaving the rendered fat in the pot.
In the same pot, add the diced red potatoes and the chopped green onions (reserve a small amount of green parts for garnish). Sauté for about 5 minutes, stirring occasionally, until the potatoes start to soften.
Stir in the thawed frozen cream corn and chicken stock. Bring to a gentle boil, then reduce the heat and simmer for about 15-20 minutes, or until the potatoes are tender.
Stir in the heavy cream and return the chowder to a simmer. Season with salt and black pepper to taste. Allow it to cook for another 5 minutes to heat through.
Ladle the chowder into bowls and garnish with pancetta, a dollop of crème fraîche, a sprinkle of fresh dill, and additional black pepper if desired.