Rustic Pancetta Corn Chowder

This is a delicious and rustic adaptation to the classic Corn Chowder recipe. For an earthy flavor I added Pancetta and Rosemary Grilled Corn. These preparations lent to a wonderfully floral bouquet and added more layers to the already beautiful aroma of this classic soup.

Rustic Pancetta Corn Chowder Recipe

2 tablespoons butter
1 onion, finely diced
2 cloves minced garlic
4 oz. Pancetta, chopped
4 sprigs fresh rosemary
1 Bay leaf
1/4 cup all-purpose flour
6 cups vegetable stock
2 cups heavy cream
2 large Idaho potatoes, peeled and diced
4 ears corn
Freshly ground black pepper
Cayenne Pepper
Salt to taste
Beurre ManiƩ

Start by heating chicken stock in a large pot. This needs to be hot for when your vegetables and flour are cooked and ready.

Roast fresh ears of corn in foil pouches on grill or in an oven at 450˚. Drizzle with a little olive oil, a sprinkle of salt, pepper and a sprig of rosemary. Tent the foil over the corn to allow space over the top. Prick foil all over for ventilation and smoke enhancement.

Grill on medium, check and turn periodically. Cook till colored all over. The corn does not need to be completely cooked, it will continue cooking in the soup pot.

Meanwhile, brown the Pancetta. Drain well on paper towels, your creamy soup will be oily if you do not drain the pancetta.

In a separate pan melt the butter, add the onions and garlic, cook till soft. When vegetables are cooked toss 1/4 cup of flour over them. This will be the thickening agent for your soup as well as the potatoes. Stir and brown till flour is cooked well and golden. This ensures that you won't have a mealy or grainy texture to your soup.

Add the drained pancetta to your cooked garlic and onions.

Add the hot chicken stock, stirring to incorporate. When well blended add your cream.

Add potatoes and let come to a hard boil. Cook for around fifteen minutes allowing the potatoes to soften and break down.

When corn has been taken off the grill and cool enough to the touch, slice it off the cob.

Add the corn to the soup pot.

Add bay leaf, freshly ground black pepper and cayenne pepper to taste. *Do not add salt. As the chowder cooks the flavoring from the pancetta will season your soup. Let cook down for around a half hour. Check your seasonings, add more flavorings as you like or need. Soup is done when corn is aldente and the chowder is creamy. If you feel the texture is not quite as thick as you would like, add a Tablespoon at a time of Beurre ManiƩ. Allow soup to cook for at least five minutes before adding more.

I'm a little out of sorts.. some how, some way, I lost everything on my computer hard drive and it's just gone! I am trying to work with my daughters lap top but it's taking me a while to adjust to a smaller screen and a mouse pad. I can't wait till my hubby gets home this weekend.. my hero!!
Ciao and hugs to you and Buon Appetito my friends!


The Food Hunter said...

The chowder looks great. I love the idea of rosemary grilled corn.

Anonymous said...

It's hearty and elegant at the same time. Nothing better than pancetta to add that bit of oomph.

Anonymous said...

Now you're talkin'!

YankeeSoaper said...

Looks delicious! I love comfort food to warm us on these chilly days.

RecipeGirl said...

What a comforting soup. Love it!

Navita said...

i love corn on the cob...but ur chowder looks very inviting.

SarahKate said...

Rosemary grilled corn sounds amazing! I will be trying this asap. Great idea.

we are never full said...

really beautiful presentation. juar lovely!

Megan said...

Looks wonderful. I would love a bowl of this soup. And your pictures are fantastic!

Lori Lynn said...

Ooh I love all the elements in this soup especially the roasted rosemary corn. Beautiful plating too Laurie.

The Blonde Duck said...

I've got to try that. Your dishes are gorgeous, by the way! What brand are they?

Celine's Cuisine said...

I would love to try this soup. I thought that Fresh corn was only available during summer. The Pancetta is a great twist... I am sure it was smelling so good in your kitchen. Nothing better that warming and hearty soup !

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Jen said...

So many lovely flavors! Looks amazing :)

glamah16 said...

Oh no! It seems everyone is having computer issues. Love this soup with the roasted corn and pancetta.

Sara_Miki said...

Looking forward to browsing your recipes.