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
Salt to taste
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 Manié. 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!