Oh my summer corn is here!!! And boy is it delicious.
On of my favorite dishes is corn chowder.
Here is how I make it;
Take six ears of corn and cut the kernels off the ear.
Sauté pancetta in saucepan with 1 T. of olive oil.
When the pancetta is brown, remove with slotted spoon and set aside.
Add 1 T. butter and saute onions, celery and garlic for approximately 10 to 15 minutes or until softened.
Add flour and stir allowing the flour to cook.. about 1 minute.
Add chicken stock and diced potatoes. Bring to a boil and cook about 10 minutes or until potatoes are fork tender.
Add corn, cream, milk and chicken and cook another 10 minutes, thoroughly cooking the corn.
Season with salt and pepper. Top with pancetta.
The fresh summer corn makes this dish so delicious. Summer in a bowl of soup.
Chicken Corn Chowder
- 4 oz. pancetta
- 1 T. olive oil
- 1 T. butter
- 1 small onion, diced
- 3 stalks of celery, diced
- 3 cloves of garlic
- 1/4 c. flour
- 6 c. chicken stock
- 4 russet potatoes, diced
- 6 ears of corn cut off the cob
- 3/4 c. heavy cream
- 3/4 c. milk
- 2 chicken breasts, cooked and cubed
- Salt and Pepper, to taste