Recipe for a delicious Pancetta Parmesan Corn Chowder

Pancetta Parmesan Corn Chowder Summer corn in a warming, wintry soup. It doesn’t get much better than this. Sweet corn and salty pancetta and parmesan team up in a creamy chowder that’s custom-made to wrap your body in a comfy blanket on a chilly day.

This recipe is by Andrea Loret de Mola and featured in The FeedFeed’s Weekly Meal Planner.

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SERVINGS
4-6

INGREDIENTS

4 ears of corn, kernels removed, cobs reserved
3 cups chicken stock
1/2 lemon, zested
1 (3 inch) piece of parmesan cheese rind
6 ounces diced pancetta or bacon
1 medium Spanish onion, diced
3 cloves garlic, thinly sliced or minced
11/2 tablespoons whole grain mustard
1/4 cup dry white wine
3 medium Yukon Gold potatoes, diced
1/3 cup heavy cream
Kosher salt, to taste.
Coarsely cracked black pepper, to taste
Chives, thinly sliced for garnish
Shaved Parmesan cheese, for serving

HOW TO MAKE IT

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.
Add 3 cups of reserved corn stock, bring to a boil and then reduce to simmer for 20 minutes.
Once the potatoes are tender, add heavy cream and stir to combine. Remove from heat and using an immersion blender, blend the soup for 10-20 seconds making sure to leave some potatoes and corn intact. Season with salt and pepper to taste.
Ladle soup into bowls and garnish with reserved pancetta, thinly sliced chives and parmesan cheese curls.