45 mins
Super easy
serves 4
About the recipe
This delicious corn chowder's filling and hearty, and the pancetta adds a lovely depth of flavour.
Ingredients
1 tablespoon butter
12 slices of pancetta, chopped, plus extra for garnish
1 onion, peeled and chopped
2 sticks of celery, trimmed and chopped
2 litres chicken or vegetable stock
4 x corn on the cob
2 medium potatoes, peeled and chopped
sea salt and freshly ground black pepper
75ml double cream
optional: fresh parsley, to serve
1 x homemade chilli crackers recipe
Top Tip
You can always leave out the pancetta to make this recipe vegetarian!
Method
- Melt the butter in a large saucepan over a medium heat. Add the pancetta, onion and celery, place a lid on top and sweat gently until soft. Add the stock and bring to the boil.
- Remove the outer leaves off the corn on the cobs, then cut the kernels off with a sharp knife. The best way to do this is to stand the corn on its end and slice down the sides – but mind your fingers!
- Leaving the kernels to the side for a moment, add the cobs and potato to the saucepan and bring the stock back to the boil, then simmer for about 10–15 minutes until the potato is cooked.
- Lift out the cobs with a pair of tongs and throw them away. Add the kernels and simmer for another 5 minutes. Taste the soup and season with salt and pepper if necessary, then whiz the soup with a hand-held blender until smooth.
- Stir in the cream and bring almost back to boil. Ladle into bowls, garnish with parsley if you like, and serve with some extra crispy pancetta and a piece of chilli cracker.
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