Corn + Pancetta Chowder

I love soup weather. Give me a chilly day, a good soup and a crusty piece of bread (and a glass of wine, duh) and I’m in heaven. I don’t know how but I’ve accumulated many random soup cookbooks over the years but one of my favorites is called Easy Soups. It is filled with so many delicious recipes that are quick and easy to make. On Sunday night, when it was dark outside by 4:30pm and had been raining for hours, my mom and I decided to make this corn and pancetta chowder. We were craving something comforting and this creamy soup fit the bill. I can’t wait to make this for Dave because he would LOVE IT. Seriously ladies, make this for your significant other and they will love you forever.
Corn + Pancetta Chowder Recipe
(serves 4)
3 TBSP butter
5 oz pancetta, cubed
1 onion, sliced
2 carrots, finely chopped
10 oz. new potatoes, unpeeled + thinly sliced
2 TBSP flour
2.5 cups whole milk
1 2/3 cups low sodium vegetable stock
3 dried bay leaves
2.5 cups corn kernels (thawed if frozen)
3 TBSP heavy cream
salt + pepper
Heat the butter in a large saucepan and sauté the pancetta until crisp. Add the onion, carrots and potatoes, cover, and cook on medium/low heat for 15-20 minutes until soft. Stir occasionally.
Sprinkle the flour into the pan and cook for 1 minute, stirring it into the vegetables. Pour in the milk gradually, blending it with the flour, then add the stock and bay leaves; bring to a gentle simmer. Add the corn and cook for 5 minutes.
Remove from heat, discard the bay leaves, stir in the cream and season with salt. Divide the soup between 4 bowls and serve with a fresh grinding of black petter!